Usually I'd be too lazy to type it out but hey I am an enthusiastic Claude.ai user. I jumped into it with two types of prompts. One typed and one one voice message and both gave out a nice recipe card. I am in love with it. Maybe I'll put up recipes of everything I cook if it was this simple to share the details. No hassle of typing it out and at the same time I can give exact instructions of how I made it.
Simple steps that make our lives easier and help me document an online repository of things I make. Maybe I'll turn this into a series or it may become a spin off from this blog.. Samayal chupke chupke...my secret recipes...
Happy cooking and happy reading !!!
Prompt: this was typed
Help me write a nice recipe for peanut tomato chutney based on the following instructions. Take one cup of roasted, unsalted peanuts, grind it with 2 tomatoes , a bit of tamarind, dried red chillies as per spice tolerance, last whirl add coriander and salt and in the end temper with mustard seeds
Peanut Tomato Chutney
Ingredients:
- 1 cup roasted unsalted peanuts
- 2 medium tomatoes, roughly chopped
- 1 small marble-sized ball of tamarind, soaked in warm water
- 3-4 dried red chilies (adjust to taste)
- ¼ cup fresh coriander leaves
- Salt to taste
For tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
Instructions:
1. Start by soaking the tamarind in 2-3 tablespoons of warm water for about 10 minutes. Extract the pulp and discard any seeds or fibers.
2. In a grinder or food processor, first add the roasted peanuts and grind them until they reach a coarse powder consistency.
3. Add the chopped tomatoes and dried red chilies to the ground peanuts. Grind again until the tomatoes are well incorporated and the mixture becomes paste-like.
4. Add the extracted tamarind pulp and continue to grind until smooth.
5. In the final few seconds of grinding, add the fresh coriander leaves and salt. Give it just a quick whirl - this keeps the coriander flavor fresh and vibrant.
6. Transfer the chutney to a serving bowl.
7. For the tempering: Heat oil in a small pan. Once hot, add the mustard seeds and let them splutter.
8. Pour this hot tempering over the chutney and mix well.
Serving suggestions:
Serve this chutney with dosas, idlis, or as a spread for sandwiches. It can be stored in an airtight container in the refrigerator for up to 5 days.
Prompt: this was dictated.
Help me write the recipe for coriander coconut chutney. Take 1 cup of coriander, 1 cup of grated coconut or cut coconut pieces. 3 green chilies, Half a cup of roasted Bengal Gram. Salt, a little bit of water to grind and temper with mustard seeds and all that stuff.
Ingredients:
- 1 cup fresh coriander leaves (cilantro), washed and roughly chopped
- 1 cup grated coconut or coconut pieces
- 3 green chilies
- ½ cup roasted Bengal gram (chana dal)
- Salt to taste
- Water as needed for grinding
For tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chilies
- A pinch of asafoetida (hing)
Instructions:
1. Blend together coriander leaves, coconut, green chilies, roasted Bengal gram, and salt in a blender or mixer. Add water little by little to achieve a smooth consistency. Transfer to a serving bowl.
2. For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chilies, and asafoetida. Let them sizzle for a few seconds until fragrant.
3. Pour the hot tempering over the chutney and mix well.
This chutney pairs wonderfully with dosa, idli, or as a spread for sandwiches. You can store it in the refrigerator for 2-3 days.
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