The Ultimate Mahabaleshwar Strawberry Recipe Guide by Froovella

1. Strawberry Balsamic & Goat Cheese Crostini #

Ingredients

• 1 cup fresh Mahabaleshwar strawberries, finely sliced
• 1 baguette, sliced into 1/2-inch pieces and toasted
• 4 oz soft goat cheese (chevre)
• 2 tbsp balsamic glaze (or reduction)
• 1 tbsp fresh basil, finely chopped
• 1 tbsp olive oil
• Pinch of salt and black pepper

Instructions

1. Brush the baguette slices with olive oil and toast until lightly golden and crisp.
2. Spread a generous layer of soft goat cheese onto each toasted crostini.
3. Arrange 2–3 slices of fresh strawberry on top of the goat cheese.
4. Drizzle lightly with balsamic glaze and sprinkle with chopped basil, a pinch of salt, and black pepper. Serve immediately.

2. Strawberry Rose Lassi #

Ingredients

• 1 cup fresh Mahabaleshwar strawberries, hulled
• 1 cup plain Greek yogurt (or thick dahi)
• 1/2 cup milk (dairy or almond)
• 2 tbsp rose syrup (or 1 tsp rose water + 1 tbsp sugar)
• 1 tbsp sugar or honey (adjust to taste)
• 4–5 ice cubes

Instructions

1. Add the strawberries, yogurt, milk, rose syrup (or water/sugar), and ice cubes to a blender.
2. Blend on high until completely smooth and frothy.
3. Taste and adjust sweetener if necessary.
4. Pour into a glass and garnish with a fresh strawberry slice or a sprinkle of dried rose petals.

3. Quick Strawberry Samosas with Chocolate Drizzle #

Ingredients

• 1 cup fresh Mahabaleshwar strawberries, diced small
• 2 tbsp sugar
• 1 tsp cornflour (cornstarch)
• 1/4 tsp cinnamon or cardamom powder
• 8–10 ready-made spring roll wrappers (cut into strips for samosa folding)
• Oil for shallow frying or baking spray
• Melted dark chocolate for drizzling (optional)

Instructions

1. Mix diced strawberries, sugar, cornflour, and spice in a bowl to create the filling.
2. Place a spoonful of filling near the end of a spring roll strip and fold it into a small triangular samosa shape, sealing the edges with a cornflour–water paste.
3. Shallow fry until golden brown or bake at 180°C (350°F) for 10–12 minutes until crisp.
4. Serve warm, dusted with icing sugar, and drizzled with melted dark chocolate.

4. Strawberry Basil Vinaigrette #

Ingredients

• 1/2 cup fresh Mahabaleshwar strawberries, quartered
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 5–6 fresh basil leaves
• 1 tsp honey or maple syrup
• 1/4 tsp salt
• Pinch of black pepper

Instructions

1. Combine all ingredients in a blender or food processor.
2. Blend until completely smooth and emulsified.
3. Taste and adjust for sweetness or acidity.
4. Store in an airtight container in the refrigerator. Shake well before drizzling over a spinach or arugula salad.

5. Overnight Oats with Fresh Strawberry Compote #

Ingredients — Compote

• 1 cup hulled strawberries
• 2 tbsp sugar
• 1 tbsp water

Ingredients — Oats

• 1/2 cup rolled oats
• 1 cup milk (any kind)
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract

Instructions

1. Make Compote: Combine compote ingredients in a small pan and cook over medium heat for 5–7 minutes, until strawberries soften and the sauce thickens slightly. Let cool completely.
2. Make Oats: Mix the oats, milk, chia seeds, and vanilla in a jar.
3. Assemble: Layer the mixture in a jar: a layer of oats, a layer of cooled compote, then repeat.
4. Seal the jar and refrigerate overnight. Top with fresh, raw strawberry slices before serving.

6. Spicy Strawberry Salsa #

Ingredients

• 1.5 cups fresh Mahabaleshwar strawberries, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño or green chili, seeded and minced (adjust to taste)
• 1/4 cup fresh coriander (cilantro), chopped
• Juice of 1 lime
• 1/4 tsp salt

Instructions

1. Gently combine all the diced and chopped ingredients in a medium bowl.
2. Add the lime juice and salt, stirring carefully to mix everything without mashing the strawberries.
3. Let the salsa sit for 10–15 minutes at room temperature for the flavors to meld.
4. Serve with cinnamon pita chips, on top of grilled fish, or as a vibrant side dish.

7. Strawberry and Cream Cheese Pinwheels #

Ingredients

• 1 sheet frozen puff pastry, thawed
• 4 oz cream cheese, softened
• 1/4 cup strawberry jam (or mashed strawberries mixed with a little sugar)
• 1/2 cup fresh Mahabaleshwar strawberries, very thinly sliced
• 1 egg, whisked (for egg wash)

Instructions

1. Preheat oven to 200°C (400°F).
2. Unroll the puff pastry sheet and spread the softened cream cheese evenly over the entire surface.
3. Spoon and gently spread the jam over the cream cheese layer.
4. Lay the thin strawberry slices evenly across the jam.
5. Starting from one long edge, tightly roll the pastry into a log.
6. Slice the log into 1/2-inch thick pinwheels, brush with egg wash, and bake for 12–15 minutes, or until golden brown and puffed.

8. Classic Mahabaleshwar Strawberry Cream #

Ingredients

• 2 cups fresh strawberries (hulled and roughly chopped)
• 1.5 cups heavy whipping cream (chilled)
• 3 tbsp powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• Garnish: 2 whole strawberries with leaves on

Instructions

1. Whip the Cream: In a chilled bowl, whip the heavy cream, vanilla, and 2 tbsp of sugar until you get soft, billowy peaks. Do not over-whip to stiff butter; keep it luscious.
2. Macerate Berries: Toss half of the chopped strawberries with the remaining 1 tbsp sugar and let them sit for 5 minutes to release their juices.
3. Layer: Take a tall glass. Add a generous spoonful of the juicy strawberries at the bottom.
4. Build: Add a thick layer of whipped cream. Repeat with another layer of fresh strawberries, then more cream.
5. Top: Pile the remaining fresh strawberries high on top.
6. Serve: Garnish with a whole strawberry on the rim and serve immediately with a long spoon.

9. Strawberry Shrikhand (Maharashtrian Delight) #

Ingredients

• 2 cups hung curd (Greek yogurt or plain yogurt drained in muslin cloth for 4 hours)
• 1 cup fresh strawberry puree (blended without water)
• 1/2 cup powdered sugar
• 1/4 tsp cardamom powder
• Garnish: Finely chopped strawberries

Instructions

1. Mix Base: In a large bowl, whisk the hung curd until it is smooth and creamy (no lumps).
2. Flavor: Fold in the strawberry puree, powdered sugar, and cardamom powder.
3. Chill: Mix gently until you get a uniform baby-pink color. Refrigerate for at least 1 hour.
4. Serve: Serve chilled in small clay pots (matkas) or glass bowls, topped with chopped fruit.

10. Strawberry Spinach Salad (Indian Fusion) #

Ingredients

• 2 cups baby spinach (washed and dried)
• 1 cup sliced strawberries
• 1/4 cup crumbled paneer (cottage cheese) or feta
• 2 tbsp toasted walnuts or almonds
• Dressing: 1 tbsp olive oil, 1 tsp honey, 1 tsp balsamic vinegar (or lemon juice), salt & pepper

Instructions

1. Assemble: In a large salad bowl, toss the spinach and sliced strawberries.
2. Dressing: Whisk the dressing ingredients together in a small cup.
3. Toss: Drizzle dressing over the salad just before serving and toss lightly.
4. Topping: Top with crumbled paneer/feta and toasted nuts.