Gahat(KulTh)Rasmi badiGahat Badi are small deep fried balls of local lentils paste which is used as ingredient in other gravy - based recipes
Pahari Style Phanu Recipe is a delicious recipe in which Kulith or more pulses are used and fried with mustard oil, cumin and green chilies’
Kandali ka sag
Kandali saag or stinging nettle leaves also locally known as bichhu ka saag in Uttarakhand is a wilf wild bushy grass that is high in nutritional value but also itches if touched who bare skin
Lindage ki sabzee
Healthy and nutritious Fern that grows on river banks lindega is used to make delicious vegetable recipes as well as directable pickles. It helps in controlling diabetes and curing skin related ailments
Thichwani
Khinchvane is prepared with redish root are potatoes is combination of potatoes and redish root that are cooked along with sauted onions and tomatoes traditionally the radish and potato roots are not cut but crushed in to pieces
Mandua ki roti: andua ki roti in Uttarakhand is the local term used for chapatis made from the flour of cereal mandua (finger millet) it is mostly consumed in winter
Saunle
Mal roti saved snacks field with the spicy mashed potato and deep fried.
Traditionally this is made and served during special occasions and festivals
Singodi
Udad daal ke pakode
Soft and spicy, these golden balls of deep fried urad dal is common snacks - breakfast in Uttarakhand.
Chhachhinda,
In this unique dish barnyard millet is cooked a little in sour buttermilk and served with spicy chutney
Singodi
Singodi is prepared from khoya milk solids sugar and grated coconut the sweet lightly flavoured with cardamom powder is wrapped in the locally found Molu leaf for shape Aroma and to keep it fresh for longer time