Name: Tomato Soup Cake with Creamy Boondi Raita recipe by Uzma Khan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: For Tomato soup, 2 medium size roughly chopped tomato; 1 bay leaf; 3 to 4 black pepper corn; 1 tbsp onion chopped; 1 red chilli whole; 1/2 tsp cumin seeds; 2 garlic nicely chopped; Salt as per taste; 1 tsp oil; 1 tsp butter; For Sponge, 1 cup all purpose flour; 2 tbsp tomato soup powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tbsp powder sugar; 1/2 cup curd; 1/4 cup vegetable oil; 1/2 tsp black pepper powder; For Creamy Boondi Raita, 1 cup cream cheese; 1/2 cup curd; 1 tbsp powder sugar; 1/4 tsp salt; 1/2 tsp chat masala; 1/2 tsp roasted cumin powder; 1/2 tsp red chilli flakes; 1/2 tsp roasted cumin powder; 1 cup khara boondi; 1 tbsp chopped Corriender

Ingredients Serving: 6

For Tomato soup, 2 medium size roughly chopped tomato
1 bay leaf
3 to 4 black pepper corn
1 tbsp onion chopped
1 red chilli whole
1/2 tsp cumin seeds
2 garlic nicely chopped
Salt as per taste
1 tsp oil
1 tsp butter
For Sponge, 1 cup all purpose flour
2 tbsp tomato soup powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp powder sugar
1/2 cup curd
1/4 cup vegetable oil
1/2 tsp black pepper powder
For Creamy Boondi Raita, 1 cup cream cheese
1/2 cup curd
1 tbsp powder sugar
1/4 tsp salt
1/2 tsp chat masala
1/2 tsp roasted cumin powder
1/2 tsp red chilli flakes
1/2 tsp roasted cumin powder
1 cup khara boondi
1 tbsp chopped Corriender

Instructions

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
When done discard the bay leaf and transfer in mixer jar and blend this well, when done strain the tomato mixture in a pan
Now keep pan on flame and cook till thick like puree when done left this out and keep aside to cool
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
For Wet ingredients, take curd in a bowl and whisk well, now add strain tomato puree
add black pepper powder and oil and mix
Now transfer the wet mixture in dry mixture and mix with cut and fold method
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
Other side for Creamy Boondi, whisk curd nicely
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
Whisk the cream cheese and transfer the boondi mixture in cream cheese mixture and mix nicely
Transfer the Tomato soup cake in serving plate, arrange the boondi mixture over the cake
Garnish with some hard boondi,fresh Corrinder over the top
Now Tomato Soup Cake with Creamy Boondi is ready to serve

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