Chocolate Milk Burfi Using Microwave

Ingredients:
5 cups Milk Powder
1/2 - 3/4 cup of Chocolate Chips / Choco Chips
1 Tbs Cocoa Powder
1.5 cups powdered Sugar
3.5 - 4 cups condensed Milk
Aluminium foil / Wax Paper

Recipe:

Put sugar in a mixer and make it into smooth powder. Put powdered sugar, milk powder in a microwave bowl.

Add condensed milk and mix them well.

Apply little ghee on a aluminium foil and place it over the flat tray as shown in the picture below.

Microwave this mixture for a minute at a time, taking it out and mixing it very well for about 8-10 mins until the mixture is puffing and folding in. 

Mix them well and spread around 2/3 amount of the prepared mixture in a aluminium foil/wax paper.
Add the chocolate chips, cocoa powder to the remaining mixture when it is still hot. Mix them well until all the chocolate chips have melted.

Spread this mixture over the milk layer as shown in the picture below.

Refrigerate for about 3-4 hrs, cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and store them in an airtight container in a refrigerator. I tried this recipe from showmethecurry.com. Thanks for the recipe.

Chinikayi(Sweet Pumpkin) Kutu

Ingredients:

1 medium sized Sweet Pumpkin / Chinikayi
1 Green Chilly

2 - 3 Drumsticks (Optional)
1 medium sized Onion (Optional)

Salt to taste
Grape sized Tamarind
Lemon sized Jaggary
Pinch of Turmeric powder
3/4 - 1 cup cooked Yellow Lentils
1/2 cup grated Coconut
3 - 4 Red Chillies
3 tsp Coriander seeds
1.5 tsp Yellow Lentils
3/4 tsp Fenugreek seeds
1 tsp Black Gram seeds
1/2 tsp Cumin seeds
Small piece of dried Turmeric or 1/2 tsp Turmeric powder
1 tsp Mustard seeds
1 - 2 broken Red Chilly pieces
Big pinch of Asafoetida powder
12 - 15 Curry leaves (7-8 Curry leaves for Masala and remaining for Seasoning)
2 tsp Oil

Recipe:

Put red chillies, coriander seeds, yellow lentils, fenugreek seeds, cumin seeds, black gram seeds, dried turmeric, 1 tsp oil in a pan and fry them in medium/low flame. Once it turns to light golden in color add curry leaves and fry them for about 1 min in medium flame until it gives nice aroma. Dry roast the grated coconut in medium flame until it turns golden in color.

Put the fried masala and coconut separately in a mixer and grind them coarsely as shown in the picture below.

Cut the pumpkin, remove the seeds and innermost part of the pumpkin. Chop it into medium sized pieces as shown in the picture below. Cut the green chilly into two pieces. Chop the drumsticks into 1.5 inch sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put tamarind little amount of water in a bowl, squeeze it and keep it aside.

Put the chopped vegetables in a vessel. Add chopped green chilly, turmeric powder, tamarind water, salt, jaggary, required amount of water and cook them well by covering the lid.

Add fried coconut and required amount of masala powder, cooked yellow lentils and bring them to boil. Keep the Kutu in low flame for about 2-3 mins.

Put mustard seeds, broken red chillies and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves and add it to Kutu. Mix well before serving. It goes well with Rice.