There is nothing better than a bonfire with all those yummy eatables under that star glazing nights which creates such mesmerizing memories. So here are 5 of the best recipes you should straight away jot down, just do it.

 

# Baked Potatoes

http://ibakeheshoots.com/wp-content/uploads/2013/12/baked_potato-2b.jpg

>Ingredients

5 potatoes

½ cup butter

>Preparation

Poke the potatoes with the fork

Coat each potato with butter wrap in aluminum foil.

Put the potatoes under the bonfire to bake for about half an hour

Remove after that carefully wait till it cools down a bit and enjoy.

 

#Spiced Hot Chocolate

https://36.media.tumblr.com/d7b70dc7c461cceaecec230b989d7177/tumblr_nuxlv7Twqc1qmzlxbo1_1280.jpg

>Ingredients

1 liter milk

2 cardamoms

120 grams cocoa powder

1/4th spoon salt

3 tablespoons honey

Marshmallows, optional

1 teaspoon spice mix

>Preparation

In a pan, heat the milk, cardamom and spiced mix. Stir occasionally so that it doesn’t burn.

Add the cocoa powder to a cup, pour in some of the boiled milk and whisk until smooth. Add this mix to the milk pan along with the salt and honey and mix well.

Strain the mixture and serve hot.

 

#Baked Bananas

http://www.conad.it/mediaObject/conad/conadred/consigli/idee-per-risparmiare/con-5/original/con-5.jpg

>Ingredients

5 bananas

Chocolate pieces

>Preparation

Peel the bananas and cut slits into each

Insert the chocolate pieces into each slit

Cover them in foil and roast on the fire for a few minutes

Peel open the foil and enjoy the warm bananas with gooey chocolate.

 

#Bajra Crackers with Vegetables Dip

https://lh3.googleusercontent.com/-QxOzzfZvg9I/VCuEL2DR-gI/AAAAAAAADzY/C7m9DCzT4XI/w640-h400-p-k/big_chick_pea_and_mint_waffle-8153.jpg

>Ingredients

30 grams bajra flour

Salt, to taste

½ teaspoon chili powder

5 grams ajwain

>Ingredients (Vegetable Dip)

2 tablespoons hung yogurt

20 grams grated carrot

20 grams grated cucumber

10 grams chopped mint leaves

Chaat masala flavor

>Preparation

Knead the dough with the (dough) ingredients. Roll the dough into a chapatti and cut small diamonds. Roast these on a tava till both sides are browned. Take care not to burn them.

In a bowl, mix the yogurt with cucumber, carrot, mint leaves and chaat masala.

 

# Wheat Papri

http://scdn.archanaskitchen.com/cache/images/archanaskitchen/Indian_Tea_Time_Snacks/Papdi_Recipe_For_Chaats_thumbnail_1280x800.jpg

30 grams what flour

Salt, a pinch

5 grams ajwain

>Preparation

Knead the dough for the wheat papri. Roll out and cut into desired shapes. Apply some oil on top and bake.

In a bowl, mix the curd, sprouts, salt, chili powder, jeera powder, chopped onions, and grated carrot and mix well. Place scoop on the baked papri and top it up with tamarind chutney.

 

# Peas and Spinach Balls

http://www.archanaskitchen.com/images/archanaskitchen/1-Author/Richa_Gupta/Garlic_Spinach_Balls_original.jpg

> Ingredients

30 grams boiled peas

30 grams blanched spinach

20 grams chopped onions

20 grams oats

 Salt and pepper, to taste

5 grams oil

> Preparation

Mash the boiled peas in a bowl. Add the spinach and onion to it.

In a pan, fry the vegetables for a few minutes. Add the oats and cook till a sticky mixture is formed.

Add salt and pepper. Once cool, make into small rounds balls.

Serve with mint chutney or sauce

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