Natz Love Cooking

Peanut Chaat

Natz Love Cooking

Honey Glazed Ham

Ingredients

4 kg Ham
4 tbsp Balsamic vinegar
3 tbsp Whole grain mustard
2 to 3 tbsp Marmalade
3 tbsp Honey
Bunch of whole cloves

If the Ham is not cooked need to slow cook it for about 2.5 hours.

To make the Glaze add Balsamic vinegar, Whole grain mustard, marmalade & Honey to a pan and heat it till it simmers.

Prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Then Run knife cutting into the fat layer about 1/4-inch deep to lightly score diamond pattern all over the surface. After that add in the cloves on to the middle of the diamonds. After that pour the marinade over the ham and rub all over. Preheat the oven to 180°C and need to back for almost 35 min. Take it like every 10 min and glaze well for better taste. Enjoy!!

Natalie Dunuwille Dehideniya
Natz Love Cooking

Kiri roti – Coconut Milk Pancakes

Ingredients

2cups of Flour
2 to 3 cups of Coconut milk
2 Eggs
2tbsp Butter
2 tbsp Baking powder
Salt to taste

To Temper the Kiri roti mixture

Oil
Mustard seeds
½ Onion – chopped
3 to 4 Garlic cloves – chopped
Curry leaves chopped
Little Turmeric powder

In a pan add little bit oi oil then the mustard seeds and onions, garlic & curry leaves and temper it for a while till you get a nice smell. Add little bit of turmeric powder also to have a nice yellow colour.

Mix all the ingredients using a blander and make sure there are no flour clumps in the mixture. Then add the mixture that we tempered in and mix well.

Brush oil in a pan and heat it. Then pour about 1/4 cup of the mixture in to the pan to form a thin pancake. Cook in medium heat for 2-3 mins and flip over to cook the other side. Serve hot with your favorite curry. I have made a Salmon curry.

Also would like to thank Tasty Talks for the nice recipe.

Natalie Dunuwille Dehideniya
Natz Love Cooking

Cornflakes Cookies

Ingredients

130g Flour
1 Egg
80g Sugar
125g Butter
70g Cornflakes

Add butter into a large bowl & add in the sugar. Cream the butter & sugar until light & fluffy. Have to do this for few mins. Add & beat in the egg. Add the flour and mix well. Stir in cornflakes & combine everything well together. Shape & place cookies on a baking sheet. Need to bake until cookies are golden brown.

Bake it on 175 degree celcius for 15-20 minutes (depending on how big the cookies are and the oven)

Natalie Dunuwille Dehideniya
Natz Love Cooking

Sunday Lunch

White Rice
Kochci Sambal
Dhal tempered
Soya meat
Mango curry
Halmasso theldala

Natalie Dunuwille Dehideniya
Natz Love Cooking

How to make THE BEST Greek Spinach Pie | Spanakopita

These make for a great side to the main course! You can make these ahead and freeze them for an easy make ahead meal.

Support by subscribing my channel Natz Love Cooking for more.

https://www.youtube.com/watch?v=jvEzBJDW67k

Spanakopita Recipe | Greek Spinach Pie | Greek Recipe - YouTube These make for a great side to the main course! You can make these ahead and freeze them for an easy make-ahead meal.Subscribe to my channel and press the bell ...

Maggi Omelette

Ingredients

1 packet of boiled Maggi noodles
2 Eggs
½ tps Oil
Black Pepper Powder
Salt for taste
½ Chili flakes
½ Tomato
½ Onion
1 to 2 Green chilies

In a Bowl Crack the Eggs. Add Salt, pepper, chili flakes and all other ingredients and mix well. Whisk all the ingredients till frothy. In a Shallow pan on medium heat add oil and after its heated enough add the whisked Egg mix to the pan. Cook for 1 to 2 mins. Spread the Maggie evenly. Cover the pan with a lid and cook for 4 to 5 mins on low. Fold the Omelette in half and Cook on low for another 2 minutes. Enjoy!!!

Natalie Dunuwille Dehideniya
Natz Love Cooking

Kurakkan Kada

Ingredients

3cups of Water
4tbsp Kurakkan flour
4cups of Coconut milk
4t o5 Garlic – Chopped
Salt to taste

Combine all the ingredients except the coconut milk and the salt in a saucepan. Cook on a low fire and stir until thick. Always keep on stirring. When thick add in the coconut milk & salt to taste and keep on stirring. Take off from the fire when the broth starts to boil. Let it cook down for some time and serve.

Natz Love Cooking
Natalie Dunuwille Dehideniya

The perfect healthy breakfast that takes just two minutes to put together & supports to weight loss.

Support by subscribing my channel Natz Love Cooking for many more.

https://www.youtube.com/watch?v=fzS6VZ6I2kc&t=27s

Chia Seed Healthy Breakfast | Quick Breakfast| Natz Love Cooking The perfect healthy breakfast that takes just two minutes to put together & supports to weight loss. "Chia'' is an edible seed that comes from the desert pla...

Korean Fried Chicken

Ingredients

1kg Chicken drumlets
2 tsp Salt
¼ tsp Black Pepper
1 cup corn flour
Sesame seeds, to serve
vegetable oil for deep frying

Sweet & Spicy Glaze

1/3 cup Soy sauce
1/3 cup Sugar
2 tbsp Apple cider vinegar
1 tbsp Korean gochujang paste
1 tsp Mustard paste
3 Garlic cloves- finely grated
4 large dried chilies- roughly chopped

Combine the chicken pieces with salt and pepper. Set aside. For the sweet and spicy glaze, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 2 mins stirring. Set aside until ready to serve.

Dust each chicken piece in corn flour very well. Fill a saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. Cook the chicken (do this in batches depending on your saucepan) for about 20 minutes or until golden. Drain on paper towel. Wait a couple of mins for the oil to heat up again. Then add the chicken pieces back into the oil and cook for another 10 mins or until super crispy and deeply golden. Drain on paper towel.

Brush the fried chicken with the sweet and spicy glaze. Sprinkle with sesame seeds and serve. Enjoy!!!

Natz Love Cooking
Natalie Dunuwille Dehideniya

Cheese Souffle

Ingredients

4eggs (4 yolks plus 4 whites)
40g Butter
25g flour
1tsp mustard
1cup Milk
½ cup breadcrumbs
Dash of pepper
Salt to taste
1tps Mustard paste
2 tablespoons Parmesan cheese
1/2 cup cheese grated

In a saucepan over low heat, melt the butter then add the flour. Mix well for few seconds. The leave aside to cool down. Bring milk to the boil with a pinch of salt, the add to butter and flour mixture and whisk well off heat until thickened. Add 4 yolks to the mixture one at a time and mix well. Add the mustard in too. Add the grated cheese and mix well. Whisk the egg whites either by hand or using a machine. Add half of the whisked egg whites to the mixture and mix well. Then gently fold the remaining whisked egg whites.

Grease the moulds with melted butter using a brush vertically then line with breadcrumbs. Fill the moulds three quarters of the way up. Add some Parmesan cheese on the top. Bake at 400°F – 200°C for 15 to 20 minutes or until risen & puffed.

Natalie Dunuwille Dehideniya
Natz Love Cooking

How to cook Black Pork Curry | Mouthwatering Pork curry for pork lovers

This is a super delicious dish & some think it's hard to make, by following my method, you will feel very easy. Don't miss this mouth-watering dish. You can enjoy this with anything.

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https://www.youtube.com/watch?v=p95nt14lQmg&t=9s

Sri Lankan Black Pork Curry Recipe (Step by Step guide) | For Pork Lovers | Natz Love Cooking This is a super delicious Sri Lankan curry & some think it's hard to make. Following my method, you will feel very easy to make this dish. Don't miss this mo...

Shrimp Spaghetti with Roasted tomato & chili sauce

Ingredients

200g Spaghetti
150 to 200g Prawns
2 tbsp Tomato paste
2 tsp Oregano
1 tsp dried chili flakes
3 tbps cup lemon juice
Handful of parsley

For the sauce

700g mixed cherry tomatoes
4 Garlic cloves
1 Red onion
3 mild chilies
¾ cup olive oil

Preheat your oven to 400°F – 200°C.In a mixing bowl, place the cherry tomatoes, crushed garlic cloves, onions, trimmed chilies and olive oil. Toss until all veges are coated. Place in a roasting pan until slightly brown for about 20-25 mins. Once roasted, place all ingredients in a food processor and get it grinded until smooth. Set aside for later.

Place the cleaned Prawns in a small bowl with a little olive oil, sprinkle with chili flakes, toss until each side is coated. Keep it aside. Place a large pot of water for the Spaghetti, bring to the boil then add some salt. Once boiling add it in and cook till dente. Add some olive oil also here. So it’s easy to separate it.

Place a large pan on high heat add Olive oil and bring to a sizzling temperature. Add the shrimps, and cook until brown on each side, sprinkle a little oregano. Remove from pan and set aside. Add minced garlic to the pan, deglaze with Lemon juice. Add the roasted tomato sauce, tomato paste. Add the drained Spaghetti, Return the prawns and some chopped parsley, mix well and serve immediately.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Kurakkan Roti & lunumiris

Ingredients

½ cup of Flour
1 cup of Kurakkan Flour
1 cup of shredded coconut
Salt to taste
Water to mix

Mix the all the ingredients in a bowl. Next add water little by little so that all the ingredients come together to form a dough. Don’t make it too wet. Knead the dough and break into balls of the size you wish to. Flatten on a board & cook on a heated pan till golden brown in colour on both sides.

Serve hot with lunumiris or even some polsambal & curry.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Granola Bars

Ingredients

85g butter – melted
1/3 cup honey
2tbsp brown sugar
1tsp cinnamon
3 cups rolled oats
1/4 tsp salt
1/2 cup dried cranberries, or raisins
1/2 cup Walnuts- chopped
1 1/2 cup bittersweet chocolate chips

Pre-heat the oven to 350°F (180°C), then line a 9 x 12 inch baking tray with parchment, Keep it aside. In a medium saucepan over medium-low heat, combine the butter, honey, brown sugar, & cinnamon. Allow to simmer until the sugar has dissolved and a dark syrup has formed. Remove from the heat and fold in the oats, salt, dried cranberries and walnuts. Using a spatula, continue to fold everything together until evenly coated in the syrup. Transfer the oat mixture to the prepared baking tray and press down using the spatula into one evenly packed layer. Bake the granola bars for 25-30 minutes, until golden brown and toasted on top.

Remove from the oven and allow to cool to room temperature before lifting the whole sheet out of the tray. Cut them in as per how you like it. Cover and store the granola bars in an airtight container at room temperature for up to 2 weeks. They can also be kept in the freezer for longer.

Natalie Dunuwille Dehideniya
Natz Love Cooking

Homemade Chicken Kottu - Authentic Sri Lankan Food - මෙන්න කනවනම් කොත්තු - කඩේ රස පරාදයි - Parata Kottu

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https://www.youtube.com/watch?v=qQxscvniMMc&t=34s

Homemade Sri Lankan Chicken (Paratha) Kottu Roti Recipe - චිකන් කොත්තු රොටි | Natz Love Cooking Homemade Sri Lankan Chicken (Paratha) Kottu Roti Recipe - මෙන්න කනවනම් චිකන් කොත්තු රොටි - කඩේ රස පරාදයි Are you bored of eating the same thing every day? Wh...

Simple Breakfast Idea

1 slices of toast (Brown bread) with avocado paste and boiled eggs mixed with onions

1 slices of toast (Brown bread) with avocado paste and Cherry tomatoes

Natz Love Cooking
Natalie Dunuwille Dehideniya

Sri Lankan Malu Ambulthiyal (A famous Sour fish curry) the taste would water the mouth of anyone - මාළු ඇඹුල් තියල්

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https://www.youtube.com/watch?v=KbwvOkC3nM8&t=9s

Sri Lankan Malu Ambulthiyal | Sour Fish Curry | මාළු ඇඹුල් තියල් Sri Lankan Malu Ambulthiyal (A famous Sour fish curry) the taste would water the mouth of any Sri Lankans - මාළු ඇඹුල් තියල් Can store over 1 week and enjoy!...

If you love spicy Prawns curry then you'll love my easy recipe. Enjoy!!!!

https://www.youtube.com/watch?v=TJO4qho1brg&t=26s

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How to make Simple and Tasty Prawn Curry | Prawn Recipe | Spicy Prawn Curry | Natz Love Cooking If you love spicy Prawns curry then you'll love my easy recipe. Enjoy!!!! Ingredients • Prawns – 250g • Oil – 1tbsp • Garlic Cloves – 3 to 4 • Ginger – 1cm p...

Malaysian Hokkien Mee

Ingredients

4 garlic cloves - chopped
200g Pork belly thinly sliced
8 peeled Prawns
2 cups sliced cabbage
400g (14 oz) cooked Bee Hoon noodles
1 tbsp cornflour mixed with 1 tbsp water
150g skinless pork belly cut into small dice to make Crispy Pork croutons

Marinade

1 tbsp Soy sauce
1 tsp Sesame oil
¼ tsp ground Pepper

Stir-fry sauce:

2 tbsp Oyster sauce
2/3 cup Dark Soy sauce
2 tbsp Soy sauce

To make the crispy pork croutons, place the pork in a frying pan over medium heat and cook for 10 min or until the pork is crispy. Drain the pork on paper towel. Marinade rest of the pork with Soya sauce, Sesame oil and some pepper.

In a cup mix all the stir fry ingredients. Heat the reserved pork fat in a wok over high heat. Add the garlic and stir-fry for few minute. Add the pork slices and stir-fry for 2-3 minutes. Now add in the prawns and stir-fry. Then toss through the cabbage. Now add the noodles and the stir-fry sauce. Toss until well combined, then stir through the cornflour mixture. Stir-fry until thickened and glossy. Served topped with the crispy pork croutons.

Natz Love Cooking
Natalie Dunuwille Dehideniya

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Natz Love Cooking Hi, I’m Natalie Dunuwille and welcome to my YouTube channel Natz Love Cooking. Cooking is something I love doing and I was inspired by my loving mother &...

Hi,

Now you can check for flavorful & healthy recipes all around the world in my YouTube channel. I have to mention that i was inspired by my loving mother & sister.

Also would thank my husband for his support & encouragement. He is the best critic I have for my cooking and his feedback means a lot to me. Be ready to travel with me on exciting food adventures.

If you’re in Singapore, and like to try out my dishes please do contact me on Facebook or Instagram.

Support by Subscribing to my channel & you won’t regret.

https://www.youtube.com/channel/UCDUxBGQjjyFPHLt6gVQ9Wtw?view_as=subscriber

Natz Love Cooking Hi, I’m Natalie Dunuwille and welcome to my YouTube channel Natz Love Cooking. Cooking is something I love doing and I was inspired by my loving mother &...

Brownies

Ingredients

2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Salt tsp 1/2
Some chocolate chips

Melt the butter and mix the sugar. Then add the eggs in and mix well. Add the vanilla also. Then comes in the cocoa powder & flour. Give a good mix for about 5 to 10 mins. When adding the flour add baking powder also to the flour and add to the formed mixture. Add bit of salt and finally the chocolate chips. After everything is well combined add to your tray and bake at 350 degrees F (175 degrees C) for 20 to 30 minutes.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Kurakkan Thalapa

Ingredients

1 cup Kurakkan flour
1 ½ to 2 Water
Salt for taste

Get a pan pore it to water and add salt for your taste then bring it to boil, at this point lessen the fire. Slowly add kurakkan flour and start missing with a wooden spoon and cook until it becomes a hard dough. You will also feel it to your hand when you are mixing it. Take off from the fire. Then you can make balls as the size you wishes to. You can also use the back side of a table spoon to help to get the round shape.

Can try this for breakfast, lunch or even dinner. Will also come up with the side dishes that goes well with Kurakkan Thalapa sooooooooooooooooooon.

Enjoy!!!

Natz Love Cooking
Natalie Dunuwille Dehideniya

Salad Bowl

This has been our favorite dinner now.

Pan fried Chicken breast with onions, chili flakes, salt & pepper
Tempered spinach in olive oil and garlic
Noodles mixed with pesto
Cherry tomatoes
Onions
Corn
Cucumber
Iceberg lettuce
Guacamole
Hummus

Natz Love Cooking
Natalie Dunuwille Dehideniya

Chicken Kurma

As promised here you go!!!!!

Ingredients

Chicken – 2 Chicken breasts
2tbsp Oil
1 Onion - Chopped
Few Curry Leaves
2 to 3 Green Chilies
1 Tomato - Finely Chopped
½ tbsp Turmeric Powder
Salt – for taste
1 ½ cup Water
Coriander Leaves

To Make Masala Paste

2 tbsp Oil
Whole Spices (Cinnamon, Cardamom, Clove, Star Anise)
Ginger - 1 Inch Piece
Garlic - 6 To 7 Cloves
1 Onion
3 to 4 Chopped Green Chili
1 Chopped Tomato
Salt – to taste
1/4 tbsp Grated Coconut
1/4 Cup Roasted Chana Dal
Coriander leaves
¼ cup Water

In a pan add oil and sauté Cinnamon, Cardamom, Clove, Star Anise, after that add onions, green chilies, tomatoes, ginger, garlic and let it cook. Add it to a mixer grinder, add coconut, roasted chana dal and coriander leaves and grind it to a fine paste by adding some water.

Heat some oil in a pan and again sauté onions, green chilies, curry leaves. Let it fry for some time. Add tomatoes, turmeric powder, and salt and sauté well. Then add chicken pieces and cook it for 10 mins. Add the ground masala paste, add water and cook for about 30 mins. Finally, add some coriander leaves and serve hot.
Natz Love Cooking
Natalie Dunuwille Dehideniya

Strawberry Cake

I have made this came for the Healthy Dessert Challenge & to make it healthy I have used less sugar.

Ingredients for the Strawberry Cake

2 large eggs
1/2 cup sugar
1 cup sour cream
1/2 cup Butter
1 tsp vanilla extract
1/4 tsp salt
2 cups (260 grams) all-purpose flour
2 tsp baking powder
450g about strawberries

Strawberry Sauce Ingredients

Strawberries
1/4 cup (50 grams) sugar

Fist butter your tray. I have used an 8’’ tray. Also put a baking sheet to the bottom. Pre heat your oven for 190 c. Then get a large bowl add the 2 eggs and the sugar in. I have used ½ sugar because I like it less sweet. If you want it sweeter add 1 cup. Beat that in high speed for about 5 min until its thick and light in colour. After that goes in the sour cream, the butter & vanilla extract. Beat in low speed until all is well combined. In a small bowl add the flour, baking powder & salt. Mix it well in the small bowl. Then add this to the batter that you have made and start beating until well combined and incorporating all the ingredients. After that let it rest for some time.

Then cut the Strawberry into cubs and also cut some into half to put on the top of the cake. The cubs can be added to the middle of the cake. Add half of the batter to the pan and lay to cubs of Strawberry and add the other half of the batter. On the top lay the half cut strawberry. The bake the cake for about 50 min in 190 c.

In a food processor add the other remaining Strawberry & sugar (add sugar for your taste) to make the sauce. Blend it for few sec and you are ready with your Strawberry Sauce. After the cake is backed cut a piece and add some Strawberry Sauce on the top and the taste is divine.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Please follow below on Instagram also for more yammmm food ideas,

Home made ice coffee.Its soooo refreshing

Chapathi

Ingredients

2 Cups of Atta flour
5 Teaspoon of Ghee (for the mix and to drizzle on the chapathi)
Water as needed to knead the dough

Add the atta flour in to a large bowl and add 1 to 2 teaspoons of ghee in and mix well. Start adding water, little by little. As you add water, mix with your hands and bring the dough together. Keep kneading until the dough feels soft. Press the dough with your fingers, it should leave an impression. Cover the dough with a paper towel for 20 to 30 minutes.

After the dough has rested, give it a quick knead again. Divide the dough into 10 to 12 equal parts, This depends on the size you want. Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks.

Press the round dough ball and flatten it slightly. Use some atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides. Then start rolling the roti, using a rolling pin. Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. Roll it thin until you have a 5 to 6 inch diameter circular roti. You will have to dip the roti in dry flour several time while rolling the roti.

Heat a pan on medium-high heat. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti. After some time if you see brown spots all over, means it has cooked enough. Now, remove the roti from the pan. You can even apply ghee on the Rotis immediately. Serve warm to enjoy. I have made a chicken kurma to go with the Chapathi.

Will come up with the Chicken Kurma recipe soooooooon.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Sunday lunch wrapped in banan leaf

Who would not enjoy a lunch like this !!! On a rainy Sunday a lunch wrapped in banna leaf with,

Red Basmathi rice
Coconut sambal
Dhal curry
Potato tempered
Prawn curry

Natz Love Cooking
Natalie Dunuwille Dehideniya

Potato tempered

Ingredients

Oil
2 to 3 Potatoes
2 big Onions
5 to 6 Gralic cloves – Cut into small pieces
Green Chilies
Curry leaves
Pandan leaves
Salt for taste
1 to 2 tbsp Chili flakes
½ teaspoon Turmeric powder
Little bit of Cinnamon powder
Fenugreek (Uluhal) a little

Fist need to boil the potatoes and after that cut into cubes. After its cool down you can fry them. Add oil to a frying pan and deep fry the potatoes till golden brown. Then leave it aside to cool down. Then in a pot add like ½ teaspoon of oil and heat it. Then add the garlic, onion, curry leaves, pandan leaves, green chilies and fry for few min. Then add the fried potatoes in and mix with turmeric, Cinnamon powder, chili flakes, uluhal and salt for taste. Mix well and cook for almost 10 to 15 min until the onions are cooked with nice brown colour.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Butter cake

Ingredients

230g flour
½ tbsp backing powder
250g unsalted butter
200g Sugar
5 eggs
50g Milk
1 tbsp Vanilla

In a bowl add the flour & baking powder and mix it well and set it aside. Then mix the butter on low speed for about 2 min. Add the sugar also and then mix well.Slowly increase to medium speed. Min for about 15 min until light and fluffy. Need to scrape the insides time to time. In another bowl crack the eggs one by one. Add one by one to the mixture and beat them up. Then add the flour in and mix for a while. Add the milk & vanilla. Keep mixing in low speed for about 5 min. Get the backing tray with a backing sheet on it. Put the batter in to the tray. Tap few times to make it even. Then back it 160 c for about 55 to 60 min.

This will go well with a cup of Tea. Enjoy!!!

Natz Love Cooking
Natalie Dunuwille Dehideniya

Pol roti with Black Pork curry

Pol roti
Black pork curry
Lunuiris

Natz Love Cooking
Natalie Dunuwille Dehideniya

Coriander Rice

Ingredients

2 Cups of rice
1 tbsp Ghee
3 to 4 garlic cloves
1cm size ginger
1cm size Lemongrass
1 cup of Coriander leaves (chopped)
1 small Onion
Curry leaf
1 to 2 Green chili
Few Cardamom / Clove
Salt (add according to your taste)
2 cups of water

Wash the rice fist and leave it aside. Then add the garlic cloves, ginger, Lemongrass, Coriander leaves, Green chilis, Cardamom, Clove & salt for your taste to a grinder and form a paste. Then in a pan add little bit of ghee and add the chopped onion, Curry leaf and fry it till you get a nice smell.

Add the rice to the rice cooker and then add the formed paste and finally the fried onions and the rest. After that mix it well and see if salt is up to your taste. If all is good add the water and let it cook. You can have this rice with any curry of your choice. I have made a pepper chicken curry, salad and also have fried some papadam.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Spicy Garlic Shrimp Spaghetti

Ingredients

200g Spaghetti
1 tbsp oil
300g peeled and deveined prawns
4 garlic cloves, finely chopped
½ tsp chilli flakes
3 tbsp soy sauce
2 tbsp oyster sauce

Spring Onion & Ginger Sauce

1 cup finely sliced spring onion (scallions)
1 tbsp finely chopped ginger
1 tsp sea salt
¼ cup oil
2 tsp sesame oil

To make the spring onion & ginger sauce, use a mortar and pestle to pound the spring onion, ginger and salt to a rough paste. Then put it to a heat-proof bowl. Place the oil and sesame oil in a small saucepan over medium-high heat. Heat until oil forms small little bubbles. Then pour the hot oil over the spring onion mixture. Stir to combine. Set aside for later.

Cook the spaghetti in a large pot of boiling salted water until just all dente. Reserve 1 cup of the pasta cooking water in case you need to thin out the pasta sauce later. While the pasta is cooking, heat the 1 tbsp of oil in a large frying pan over medium heat. Add the garlic, prawns and chilli flakes. Cook for 2-3 mins or until the prawns are pink and opaque. Pour over the soy sauce and oyster sauce. Simmer for a couple of minutes then turn the heat off until the pasta is ready. Drain the pasta and add into the pan with the prawns. Turn the heat back to high and toss the pasta in the sauce for 2-3 minutes or until the sauce is thick and glossy (if it looks too thick for your liking, thin out with a little pasta water). Spoon over the spring onion & ginger sauce and toss.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Black Pork Curry

My mum makes the best black pork curry. Whenever I makes it my husband use to say that I always needs improvements to beat hers. This time he told that I have come so what closer & I’s soooooooooo happy for that. I thank my mum and also Shehara Terence for her tips too. Thanks a lot Shehara Terencea & Lamprais by Shey

Ingredients

Pork 250g
Oil
4 to 5 Chopped garlic cloves
1cm size ginger
1cm size Lemongrass
1 small Onion
Curry leaf
Pandan leaf
2 to 3 Green chili
Cardamom / Clove
½ teaspoon of Mustard past
1 tbsp Black curry powder
½ tbsp Pepper corns
½ tbsp Pepper powder
½ tbsp Shredded coconut
1 tbsp uncooked rice
Small piece of Goraka
Little Cinnamon
Salt (add according to your taste)
Soya Sauce
1 teaspoon of vinegar

First cut the pork in to the size you would like to & wash it and keep it aside adding some salt & pepper.

Then in pan heat the uncooked rice till it gets dark in colour. Make sure you stay there if not you can burn the rice. When it’s done get half of it grinded and keep the other half as it is. Then add the Shredded coconut to a pan and get it also fried till it gets dark in colour. After that add the fried rice and the rice powder in and mix well for few min. When its dark black in colour it will for sure add colour to the pork curry.

Mean time in a grinder add ginger, garlic, Lemongrass, Cardamom / Clove, Mustard past & the Pepper corns, goraka, vinegar and grind it to form a paste. You will need to add little bit of water here. Add it if its necessary. After that add this to the coconut & rice mix. When you start to get a nice smell add the cut onions, Curry leaf, Pandan leaf, Green chili, Soya Sauce & salt for your taste. Give a good mix. Then add the Black curry powder, Pepper powder, little cinnamon powder or a small piece. Add the pork in at this point and mix well.Add about 1 ½ cups of water and let it cook in low heat may be for like 20 to 30 min. Let it cook slowly and let the gravy be thick. Now you are good to taste the black pork curry

Natz Love Cooking
Natalie Dunuwille Dehideniya

Bruschetta

Ingredients

A French bread
4 tbsp olive oil
4 to 5 cloves garlic (chopped)
2 large tomatoes, diced
1/4 Cups thinly sliced basil
2 tbsp balsamic vinegar
1 tsp Salt
Pinch of pepper
½ cup of shredded cheese

Make marinated tomatoes: In medium-low heat, heat oil. Add chopped garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, balsamic vinegar, salt, and pepper. Add garlic and oil from skillet and toss to combine. Let marinate for at least 30 minutes. Meanwhile, toast bread: Preheat oven to 400°. Brush bread on both sides lightly with oliveoil mixture with garlic and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with the garlic mix olive oil again. Spoon tomatoes & some cheese on top of bread just before serving.

Natz Love Cooking
Natalie Dunuwille Dehideniya

Kurakkan Thalapa

Kurakkan Thalapa
Spicy Chicken curry
Parippu Anama
Abula

Natz Love Cooking
Natalie Dunuwille Dehideniya

Tomato Rice

Ingredients

2 Cups of rice
1 tbsp Ghee
3 to 4 garlic cloves
1cm size ginger
1cm size Lemongrass
Coriander leaves
1 small Onion
1 Tomato (cut in to small pieces)
1 tbsp tomato Ketchup
Curry leaf
Pandan leaf
1 to 2 Green chili
Few Cardamom / Clove
½ tbsp Red chili powder
Little Cinnamon
Salt (add according to your taste)
2 cups of water

Wash the rice fist and leave it aside. Then add the garlic cloves, ginger, Lemongrass, Tomato, Coriander leaves, tomato Ketchup, Green chilis, Cardamom, Clove, Red chili powder, cinnamon & salt for your taste to a grinder and form a paste. Then in a pan add little bit of ghee and add the chopped onion, Curry leaf & Pandan leaf and fry it till you get a nice smell.

Add the rice to the rice cooker and then add the formed paste and finally the fried onions and the rest. After that mix it well and see if salt is up to your taste. If all is good add the water and let it cook. You can have this rice with any curry of your choice. I have made a spicy chicken curry and also have fried some papadam.

I also would like to thank Tasty Talks the recipe.

Natz Love Cooking
Natalie Dunuwille Dehideniya