When the IPL season kicks off, the living room transforms into a mini stadium, and the kitchen becomes the dugout responsible for keeping the energy levels high. Hosting a match night party requires some serious strategy; you need snacks that are easy to eat with one hand, recipes that can be scaled up effortlessly, and a cooking method that does not leave you scrubbing pans while the final over is being bowled. The goal is to provide a continuous stream of hot, crunchy, and flavourful bites without missing a single boundary. The versatility of your equipment plays a massive role in this success. An Usha infrared cooktop is particularly suited for these high volume sessions because, unlike induction, it works with every type of cookware in your cabinet, from heavy cast iron kadais to large stainless steel pots and even ceramic platters. Infrared technology uses halogen lamps to produce intense, direct heat that is incredibly stable. This makes it perfect for deep frying large batches of pakoras or searing dozens of kebabs at once. Because the heat is consistent and the surface is easy to wipe down, you can focus on the score rather than the stove.
The Infinite Masala Makhana And Peanut Tub
In any cricket watching session, there is a need for a constant, low effort crunch. Instead of reaching for store bought chips that are often too salty, you can create a massive batch of spiced fox nuts (makhana) and peanuts. This is the ultimate budget friendly snack that can be made in a huge quantities in a single large wok. Set your infrared cooktop to a medium heat and add a small amount of ghee or oil to a deep kadai. Toss in two or three large bags of makhana and a couple of cups of raw peanuts. The stable heat of the infrared surface ensures that the nuts toast evenly from the inside out without the edges burning. Once they are brittle, sprinkle a generous mix of chaat masala, black salt, and a pinch of turmeric. The beauty of this recipe is that it stays fresh in an airtight container for the entire week, meaning you can prep it during the pre-match show and have enough to last through the strategic timeouts.
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Soya Chunks 65 For The Protein Hit
When you have a crowd of hungry fans, you need something filling and high in protein that feels like a treat. Soya chunks are an incredible budget friendly alternative to chicken, and when prepared with the right spices, they have a satisfyingly meaty texture. For a large batch, boil a whole pack of soya chunks, squeeze out the water, and marinate them in a thick paste of ginger, garlic, Kashmiri red chilli powder, and curd. Using the high heat setting on your infrared cooktop, shallow fry these in batches. Infrared heat is excellent for this because it maintains a high surface temperature even as you add cold marinated chunks to the pan. This ensures the exterior becomes exceptionally crispy while the inside remains juicy. Toss them with plenty of fried curry leaves and slit green chillies for that authentic south Indian stadium feel. Because soya chunks are so affordable, you can make enough to feed a dozen people for the price of a single takeaway pizza.
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Amritsari Aloo Wedges With A Twist
Potatoes are the MVP of any Indian snack spread. For a match night, skip the tedious process of peeling and chopping small cubes and instead go for large, rustic wedges with the skin left on. Parboil a large bag of potatoes, then toss them in a mix of besan (gram flour), ajwain, and plenty of dried mango powder (amchur). The infrared cooktop is ideal for large batch frying because the heat is distributed across the entire bottom of the pan, preventing hot spots. Fry these wedges in a wide, flat bottomed pan until the gram flour coating creates a rough, craggy crust. The skin adds an extra layer of crunch and saves you hours of preparation time. Serve these in large shared bowls with a spicy garlic chutney. They are filling, cheap, and much more impressive than standard French fries.
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Paneer And Corn Griddle Platter
If you want to offer something slightly more substantial, a massive platter of seared paneer and corn is a great way to go. Cut paneer into large slabs rather than tiny cubes to save time. On a wide tawa or a flat griddle placed on your infrared cooktop, sear the paneer slabs alongside whole corn kernels. The infrared surface is fantastic for this because it mimics the dry, intense heat of a tandoor. You get those beautiful dark char marks that add a smoky depth to the mild paneer. Once seared, chop the paneer into bite sized pieces right on the platter and toss with the charred corn, lime juice, and a handful of fresh coriander. It is a fresh, vibrant, and warm salad like snack that provides a nice break from the fried elements of the spread.