When it comes to crumble, I go crazy, as I like them to the core. But I have prepared and tasted only apple crumble till now, but as strawberries are now in season, thought of preparing strawberry crumble. I never ever imagined that strawberry crumble would be this divine, my kids loved it to the core.
Strawberry Crumble is and easy, simple, delicious and heavenly recipe that all the strawberry lovers would go crazy for this. Also, the wonderful aroma, attractive color and little tanginess with mild sweetness makes me drool even now. Do not miss, give a try immediately as strawberries are seasonal fruit, else you have to wait for the next year. Let me share the recipe…
Strawberry – 15 nos
Maida / All-purpose flour – 1 cup
Butter (room temperature) – ½ cup + 1 tbsp
Sugar – ½ cup + 3 tbsps
Cinnamon powder – ½ tsp
Salt – a pinch
Making of Strawberry Crumble –
Clean and thinly slice the strawberries.
Take a mixing bowl, add maida/all-purpose flour, ¾ cup of butter, cinnamon powder, ½ cup of sugar and a pinch of salt.
Mix it all together, and crumble well with your hands (check the video).
Meanwhile preheat the microwave to 180-degree C.
Transfer the crumbled flour to a baking tray and bake in microwave for 180-degree C for 8 to 9 mins or until turns golden brown in color (watch close, else it would be burnt easily).
Now, heat a heavy bottomed vessel, add the strawberries followed by a tbsp. of butter and 3 tbsps of sugar, mix it well and cook until the sugar dissolves and strawberries become soft.
Remove it from fire and transfer it to another bowl.
Remove the crumble from the microwave once they are baked.
Now take a small pie or tart tray, drop in 2 or 3 tbsps of cooked strawberries along with the syrup and then top it with 2 t 3 tbsps of baked crumble.
Bake for another 5 mins at 180-degree C
Remove it from the microwave, let it come to room temperature.
Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…
New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg
CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.
Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
Add the finely chopped tomatoes and cook until they turn mushy.
Clean and chop the brinjals lengthwise, add it and cook for a min.
Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
Garnish with finely chopped coriander leaves.
Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.
Got an invite for the “Ruchi Thali Event” of Singapore Airlines, where the recipes are curated by Chef. Sanjeev Kapoor at Hotel Shangri-La, Bangalore around 11:30 a.m to 1:30 p.m.
Ruchi Thali event at Shangri-la, Bangalore
Ruchi Thali event at Shangri-la, Bangalore
I was on time for the event, and never ever thought Chef. Sanjeev Kapoor, would be there. I was stunned to see him (India’s top chef), had a small chat with him and whoever comes out without selfie today – so had a selfie and a picture with him. I would say this is one of the happiest days in my lifetime.
Chef Sanjeev Kapoor with Ruchi Thali
Chef. Sanjeev Kapoor with Mr. Paolo Zambrano, Manager – Food & Beverage, Singapore Airlines
About Singapore: Singapore Airlines is committed to operating a modern aircraft fleet, offering world class cabin products and top quality services. With Singapore as its main hub, the Airline operates serviced to 61 destinations in 31 countries.Today, the full service operates serviced to 51 destinations in 14 countries.
Me with Chef.Sanjeev Kapoor
Mr. Paolo Zambrano, Manager – Food & Beverage, Singapore Airlines commented, “We have put together a selection of dishes, which will give Singapore Airlines passengers, a sense of dinning at home, Combining eht best of seasonal produce and authentic Indian tastes; we hope to provide an unparalleled dining experience, 30,000 feet in the air!”
Chef Sanjeev Kapoor added, “Preparing a menu for in-flight dining is a combination of science and creativity. True to the Indian flavors; “Ruchi Thali is a hearty meal that travelers can indulge in as well as stay nourished during their travels”.
Ruchi Thali for business class at Singapore Airlines (Non-veg)
Starters of Ruchi Thali (Non-Veg)
About Ruchi Thali:
Singapore Airlines introduced a traditional, Indian set meal – “Ruchi Thali” for its Business Class Passengers travelling between India and Singapore.
It is a three course, Indian meal along with its quintessential accompaniments like Chutneys, Ketchumber salad and pot of yoghurt.
It is currently offered on the Mumbai and Delhi Flights. It will progressively introduce on the other Singapore Airline sectors.
The menu is specially curated by renowned Chef. Sanjeev Kapoor from Singapore International Culinary Panel.
Ruchi Thali is designed to replicate the plethora of taste, textures and aromas; synonymous with Indian cuisine. From tenderly braised meats to gently simmered vegetables; and exquisite selection of vegetarian and non-vegetarian dishes, prepared delicately with the perfect balance of flavors.