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  • Tomato Soufflé

    1 vote
    Tomato Soufflé
    Prep: 15 min Cook: 25 min Servings: 4
    by Swapna
    370 recipes
    >
    http://swapnascuisine.blogspot.com/2010/11/tomato-souffle.html

    Ingredients

    • Fresh Bread crumbs – 1/2 cup, firmly packed
    • Butter – 45 gm (I only used 1 tbsp)
    • Onion – 1 medium, finely chopped
    • Plain flour (maida) – 2 tbsp
    • Milk – 1 cup
    • Tomato paste – 3 tbsp (I used 1 medium tomato pureed)
    • Basil – 1 tbsp, finely chopped (I didn't have fresh basil, so I added 1tsp dry basil)
    • Eggs – 3, separated (I used 2 eggs & white of 3 eggs)
    • Grated Cheese – a handful ( I used mozzarella)
    • Extra hot chilly sauce-1tsp
    • Corriander Leaves-1 tbsp
    • Pepper powder- 1 tsp
    • Sugar-1/2 tsp

    Directions

    1. Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs.
    2. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins).
    3. Cook until onion is soft, it doesn’t have to become brown.
    4. Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min).
    5. Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).
    6. Transfer to large bowl, stir in tomato paste & basil leaves, corriander leaves, pepper powder, hot cholly sauce and sugar.
    7. Cover the dish & let it stand for 5 mins.
    8. Beat egg whites in a small bowl until soft peaks from.
    9. Add egg yolks to the onion & milk mixture & mix well.
    10. Fold the egg whites into the mixture in 2 batches.
    11. Pour the mixture evenly into the prepared dishes.
    12. Sprinkle the grated cheese on top.
    13. Bake in the preheated oven for 20- 25 mins or until lightly browned.

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