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Folks...
The folk songs, music, dances etc. of an area reflects its traditional cultural richness. As the life of the people of this District is closely associated with nature and religion, the folk activities are closely associated with these features in representation of the inherent customs and traditions of the people.
Folk Songs
Folk songs of this region reflects a basic simplicity and uncomplicated emotions, largely derived from the environment of the peace, tranquility and the open nature all around. The themes of songs are understandably linked with various agricultural activities, their main stay and the great love for the land. Not unexpectedly, certain socio-economic problems figure in the songs like floods, droughts and ill treatment of the people. Some folk songs narrate stories of bravery and legends.The tradition of folk songs is much alive in the rural areas. In villages, women sing these folk songs while working in the fields or collecting fodder in forest. There are many styles of group singing, sometimes, accompanied by rhythmic  dances. These include “Jhoda” and “Thadya”. “Khuded” songs echo the sad feeling of young bride pinning for their far-away paternal homes. “Mandals” songs recite on the occasion of marriage, thread ceremony and other “sanskars”. “Panwaras” songs are composed to record heroic deeds and sing in praise of worriers.
Folk Dances
Folk dances of the region are mainly for entertainment, recreation and praising the local Gods. Generally, these are performed in groups. Some dances are accompanied by folk songs and carry the same name. These folk dances are mainly influenced by the devotional attachment of the people with “Natraja”, the God Shiva, and the association of  “Pandava” of Mahabharata to the Garhwal Himalaya. In religious folk dances, the dance of ‘Pashwa’, a person carrying local God’s spiritual traces, on the ‘Jagar’ songs are most common. ‘Jagari’ directs these dances and ‘Pashwa’ (the dancer) dances as per the ‘Varta’ (the story songs) of the particular God or Goddess. ‘Pandav’ dances are based on the story of  ‘Pandava’ in Mahabharata and these are group dances played to the rhythm of  ‘Dhol & Damoun’ in an open ground called ‘Mandaan’.
	The social group dances of the area represent the rich social traditions and joys of the life. The examples of such dances are ‘Thadiya’, ‘Chauffulla’, ‘Holi’,  ‘Sarron’, ‘Chepli’ etc. ‘Thadiya’ dance is generally played in fairs and festivals, in which the dancers are divided in two groups and dancers of the one group are tied with each other by keeping one’s hand on next one’s shoulder with dancing in a semi-circular arc. ‘Chauffulla’ dance has a distinguished place amongst the Garhwali dances. It represents the perfect union of Reality and Pleasure in human life. ‘Chauffulla’ means ‘blossoming of flowers all around’. In ‘Holi’ dances, the groups are visited from one village to another with dancing in front of each house of the villages. These dances are played by the groups in a circle with singing ‘Holi’ songs on rhythm of ‘Dholak’. ‘Sarron’ dances are placed during the occasion of marriage in which well-dressed dancers play the dances ahead of ‘barat’ (the marriage party) with its proceeding. In these dances, the elasticity and expertise of hand, leg and whole body movements are spectacular.
Folk Music
The folk music of this area is generally rhythmic which is reflected in the dynamic style of folk dances. Songs related to ‘Sansakaras’ and seasons are melodious but the rest are musical as they are played on the rhythm of the musical instruments. The traditional folk musical instruments of this area are ‘Dhol & Damoun’, ‘Daur & Thali’, ‘Turri’, ‘Ransingha’, ‘Dholki’, ‘Masakbhaja’, ‘Bhankora’ etc. Nowadays, Harmonium and Tabla are also in use. The traditional instrumentalists ‘Auji’, ‘Badhi’, ‘Bajgi’ have made a great contribution in the folk music of this area. ‘Dhol & Damoun’ are played together by ‘Auji’. These are main folk musical instrument of the area and are played on most of the occasion. These are played on the basis of ‘Dhol-Sagar’, a ancient ‘granth’ of ‘Shankar Vedanth’ or ‘swar-sagar’ containing ‘Dhol’ rhythms for each occasion. “Daur & Thali” are played on the occasion of  “Ghandiyala” with ‘jagar’ songs and dances. “Turri” and “Ransingha” are the instruments of war. These are made of brass or copper. “Bhankora” is played only by the upper caste on the occasion of  “Dev-Poojan”. “Dholaki” is generally used by the traditional instrumentalist “Baghi” or “Dhaki”.

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Garhwali Recipes - Chainsoo

Chainsoo

Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said  that the bad effect  gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.  

Ingredients

Black Gram seeds(Kali Urd whole) - 1 cup

Oil - 1/2 cup ( preferably mustard oil)

Garlic - 4 to 5 cloves

Cummin seeds  - 1 tsp

Black pepper - 4 nos.

Red chillies whole - 4 to 5

Asafoetida -  a pinch

Dry coriander powder - 1/2 tsp

Turmeric powder -  1/4 tsp

Red chillies powder - 1/2 tsp

Water - 3 cups

Salt - 3 tsp or to taste

garam masala-1/2 tsp

Method

1.  Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame.  Grind the roasted seeds into a coarse powder.

2. Heat oil in the Kadahi and add garlic cloves.When the garlic turns lightl brown, add cumin seeds, red    chillies,black pepper, and heeng (asafoetida)

3.  Immediately add the daal powder and fry it for 1-2  minute or so. Add  turmeric powder, dry coriander  powder, red chillies powder, salt and water. Bring it to boil.

4.  Cover and Cook till the daal  becomes very soft.  Simmer for  20-30 minutes. Before taking off the  heat, sprinkle garam masala over chainsoo.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

Garhwali Recipes - Til ki Chutney

This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.

Ingredients

Til (sesame seeds)- 3-4 tbsp

Corriander leaves- 1 bunch

Garlic cloves- 3-4 nos.

Green chillies- 2-3 nos.

Yoghurt or Lemon Juice- 3-4 tbsp

Salt to taste

sugar 1/2 tsp (optional)

Method

1.  Dry Roast  Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.

2. Grind Til seeds with corriander leaves, garlic cloves and green chillies. Add lemon juice or yoghurt and grind to a fine paste.

3.   Adjust  salt and sugar.