How to make Tomato And Basil Souffle -
Basil leaves give this tomato souffle a unique flavour.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Tomato (टमाटर), Fresh Basil Leaves (ताज़े बेसिल के पत्ते )
Cuisine : Fusion
Course : Snacks and Starters
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For more recipes related to Tomato And Basil Souffle checkout Tomato Cheese Sandwich, Masala Oat Muffins With Tangy Mayo Dip, Tomato Egg Cup, Sweetcorn Chilli Salsa Stuffed Tomatoes . You can also find more Snacks and Starters recipes like Turkish Pan Eggs Batata Kaapa Pulled Chicken Burger Corndog
Tomato And Basil Souffle Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tomato And Basil Souffle Recipe
Tomato 1 cup
Fresh Basil Leaves sliced 8-10
Butter 60 grams
Garlic cloves, chopped 6
Refined flour (maida) 60 grams
Milk 200 millilitres
Parmesan cheese 120 grams
Extra virgin olive oil 1 teaspoon
Egg whites 6
Salt to taste
Method
Step 1
Preheat oven at 180° C. Melt butter in a non stick pan, add mashed and garlic and sauté.
Step 2
Add maida and sauté on low heat for a minute.
Step 3
Add milk gradually, stirring continuously, so that there are no lumps.
Step 4
Add tomato puree and cook for 2 minutes. Add parmesan cheese and basil leaves and mix.
Step 5
Add olive oil and mix well and turn off the heat. Chill ramekin moulds in a refrigerator.
Step 6
Transfer this custard into a bowl. Whip egg whites in another bowl till stiff.
Step 7
Add salt and mix. Slowly add the whipped egg whites to soufflé base and mix well.
Step 8
Remove ramekin moulds from the refrigerator.
Step 9
Pour the mixture into these moulds and bake in the preheated oven for 12-14 minutes.
Step 10
Remove from oven and serve in the moulds itself.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
