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Tomato Soup Cake with Creamy Boondi Raita

Oct-11-2018
Uzma Khan
20 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Tomato Soup Cake with Creamy Boondi Raita RECIPE

yummy recipe

Recipe Tags

  • Veg
  • Medium
  • Others
  • Fusion
  • Baking
  • Side Dishes
  • Low Fat

Ingredients Serving: 6

  1. For Tomato soup, 2 medium size roughly chopped tomato
  2. 1 bay leaf
  3. 3 to 4 black pepper corn
  4. 1 tbsp onion chopped
  5. 1 red chilli whole
  6. 1/2 tsp cumin seeds
  7. 2 garlic nicely chopped
  8. Salt as per taste
  9. 1 tsp oil
  10. 1 tsp butter
  11. For Sponge, 1 cup all purpose flour
  12. 2 tbsp tomato soup powder
  13. 1 tsp baking powder
  14. 1/2 tsp baking soda
  15. 1/2 tsp salt
  16. 1 tbsp powder sugar
  17. 1/2 cup curd
  18. 1/4 cup vegetable oil
  19. 1/2 tsp black pepper powder
  20. For Creamy Boondi Raita, 1 cup cream cheese
  21. 1/2 cup curd
  22. 1 tbsp powder sugar
  23. 1/4 tsp salt
  24. 1/2 tsp chat masala
  25. 1/2 tsp roasted cumin powder
  26. 1/2 tsp red chilli flakes
  27. 1/2 tsp roasted cumin powder
  28. 1 cup khara boondi
  29. 1 tbsp chopped Corriender

Instructions

  1. First melt butter with oil in a pan and add bay leaf, cumin seeds,chopped onion, chopped garlic,red whole chilli, salt and finally add chopped tomato in this and saute till all nicely smooth
  2. When done discard the bay leaf and transfer in mixer jar and blend this well, when done strain the tomato mixture in a pan
  3. Now keep pan on flame and cook till thick like puree when done left this out and keep aside to cool
  4. Now for Sponge, take all purpose flour, baking soda, baking powder, tomato soup powder, salt and powder sugar and sift this in large mixing bowl and keep aside this
  5. For Wet ingredients, take curd in a bowl and whisk well, now add strain tomato puree
  6. add black pepper powder and oil and mix
  7. Now transfer the wet mixture in dry mixture and mix with cut and fold method
  8. Now transfer this tomato soup cake mixture in a greased pan and bake this in preheated oven at 180* for 25 minutes when done left it out and let it cool
  9. Other side for Creamy Boondi, whisk curd nicely
  10. Now add powdered sugar, chat masala, roasted cumin powder, salt, chopped corriender, chilli flakes and mix nicely and finally add kara boondi in this and mix well
  11. Whisk the cream cheese and transfer the boondi mixture in cream cheese mixture and mix nicely
  12. Transfer the Tomato soup cake in serving plate, arrange the boondi mixture over the cake
  13. Garnish with some hard boondi,fresh Corrinder over the top
  14. Now Tomato Soup Cake with Creamy Boondi is ready to serve

Reviews (1)  

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Shikha Roy
Oct-12-2018
Shikha Roy   Oct-12-2018

Woww...Yummyy...

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