Iftar with sauce: the last call | The Daily Star
12:00 AM, June 04, 2018 / LAST MODIFIED: 12:00 AM, June 04, 2018

Iftar with sauce: the last call

As we are reaching the final leg of the iftar journey , The Daily Star and PRAN sauce jointly presents “Iftar with sauce: the last call” to help you serve up delectable sauce filled iftars!

Szechwan Shrimp


½ kg Shrimp, tails remove

2 tbsp PRAN tomato sauce

2 tbsp PRAN ketchup

1 tbsp soy sauce

2 tbsp cornstarch

1 tbsp honey

1 tbsp crushed red paper

½ tsp ground ginger

4 cloves of garlic, minced

1 tbsp oil

¼ cup slices green onions



In a bowl, stir together, water, tomato sauce, PRAN ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger and set aside. Heat oil in a large skillet over medium heat, stir in green onions and garlic, and cook for 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in the sauce. Cook and stir until sauce is bubbly and thickened. Serve with fried rice when done.


Paneer Makhani


1 cup PRAN tomato sauce

400g fresh cheese, cut into cubes

½ cup cream

2 tsp grated ginger

¼ tsp garam masala powder

2 tbsp lemon juice

½ tsp red chilli powder

½ tsp ground roasted cumin seeds

1 tbsp fenugreek leaves

2 tbsp unsalted butter

1 tbsp oil

½ tsp whole cumin seeds

¼ tsp black pepper powder

2 tbsp fresh coriander leaves

Salt and sugar to taste



Combine the tomato sauce, cream, garam masala powder, lemon juice, sugar, chilli powder, ground roasted cumin, fenugreek leaves and salt in a bowl. Mix well and set aside. Put the cubed cheese into another bowl. Add a pinch of salt and some black pepper. Toss well to mix. Now in a nonstickpan, put the butter and cumin seeds and set over a medium heat. Add the cubed cheeses to it. Fry them till golden brown. Pour the tomato sauce mixture over the top and stir to mix. Bring to a boil, then cook very gently for 5 minutes. When it is done, sprinkle the fresh coriander over the top before serving.


Fish Cake


2 tbsp PRAN tomato sauce

2 cups boneless fish fillet

2 large potatoes

3 tbsp chopped onions

¼ tsp chopped garlic

2 tsp chopped green chillies

1 egg

Salt and pepper to taste

Oil or ghee for fry



Peel and cut up potatoes. Place in a pot with fish fillets and cover with cold water. Boil until the potatoes are done, and dry off the water. Mash the potatoes and fish together. Mix all the ingredients except the oil. Now form the mixture into hamburger-size patties. Fry in a well-greased skillet until golden brown on both sides. Serve hot with PRAN tomato sauce.


Beef Stew


½ kg boneless beef, cut into cubes

1 cup PRAN tomato sauce

2 tbsp vegetable oil

2 tbsp all purpose flour

2 garlic cloves, minced

1 cup chopped onion

2 large carrots, sliced crosswise

½tsp salt

4 cup beef stock

1 bay leaf

½tsp cumin powder

2 large potatoes, peeled and cut into chunks



Heat oil in a large pot over medium heat and add the onions, garlic and cook until onions are translucent. Coat the beef with the flour and add to the pot, stirring occasionally, until lightly browned. Add the PRAN tomato sauce, beef stock, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to medium low. Cover and cook for about 1 hour or till the meat is tender. Add the potatoes and carrots. Cover and cook for another 30 minutes. Remove from heat and serve with fried or plain rice.


Basil chicken


½kg skinless, boneless chicken thighs, coarsely chopped

1 cup chicken broth

1 tbsp PRAN tomato sauce

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp white sugar

1 tsp brown sugar

2tbsp oil

4 cloves garlic, minced

2 tbsp minced Thai chillies or other hot pepper

1 cup thinly sliced basil leaves

2 cups hot cooked rice



Whisk chicken broth, oyster sauce, soy sauce, fish sauce, PRAN tomato sauce, white sugar and brown sugar together in a bowl until well blended. Heat a large skillet over high heat, and drizzle a bit of oil. Add chicken and stir fry until it loses its raw colour. Stir in garlic and sliced chillies. Continue cooking on high heat until some of the juices start to caramelise at the bottom of the pan. Add sauce mixture. Cook and stir until sauce has deglazed the bottom of the pan. Continue to stir until sauce glazes onto the meat, 1 or 2 more minutes. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.


Crispy Tofu with GREEN chilli sauce


1 container tofu

2 eggs

1 cup corn flake crumbs

½ cup PRAN green chilli sauce

¼ tsp black pepper powder

Salt to taste



Remove tofu from container and drain water. Wrap tofu in paper towel and leave on counter to drain for 20 minutes. Pat tofu dry with a paper towel. Slice tofu in half, across the middle to make two thinner pieces. Then cut tofu into thin French fry slices. Beat the eggs with salt and pepper. Put the tofu pieces in egg then dip into crumbs. Place on a lightly greased baking pan and spray with cooking oil. Bake in an oven at 180° for about 20 minutes, or until slightly crispy. Remove tofu from pan. Combine PRAN green chilli sauce with some water to thin it out. Heat up the sauce, coat tofu pieces with layer of sauce and serve.


Spaghetti Bolognese


For the spaghetti bolognese sauce

2 medium onions, peeled and chopped

2 tbsp PRAN tomato sauce

1 tbsp soy sauce

4 tomatoes, chopped

1 tbsp olive oil

1 garlic clove, chopped

500g lean minced beef

½ cup mushrooms, sliced

1 tsp dried herbs

1 cup hot beef stock

Salt and pepper to taste

To serve

300g spaghetti

Freshly grated cheese



Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 minutes. Add the garlic and mince meat and fry until they became brown. Add the mushrooms and herbs, and cook for another couple of minutes. Stir in the tomatoes, beef stock, PRAN tomato sauce, soy sauce and seasoning. Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 minutes. Meanwhile, cook the spaghetti in a large pan of boiling, salted water. Drain well, run cold water through it, put it back in the pan and add a dash of olive oil, then stir in the meat sauce. Serve in hot bowls and hand round cheese, for sprinkle on top.


Carrot, cashew and GREEN chilli dip


2 tbsp vegetable or olive oil

1 cup carrots, finely chopped

2 clove garlic, finely chopped

1/3 cup salted cashews

200 gm cream cheese

4 tbsp PRAN green chilli sauce, plus extra to drizzle

Salt and pepper to taste

Crackers to serve



In a medium-sized frying pan, heat oil over moderate heat. Cook and stir carrot and garlic until just tender. Process cashews until chopped roughly. Add carrot, cream cheese and PRAN green chilli sauce, and process until almost smooth. Season with salt and pepper. Put into a serving bowl. Drizzle dip with extra chilli sauce. Serve with crackers.


Photo: Sazzad Ibne Sayed

Food and styling: LS Desk

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