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Cricket season in India is a marathon of emotions, and the last thing any fan wants is to be stuck in the kitchen during a nail biting chase. The secret to being a relaxed host while still serving a hot, satisfying meal lies in the power of the large batch prep. By spending a few hours on a quiet afternoon cooking down concentrated, flavourful sauces, you turn your match night dinner into a simple matter of boiling a pot of water. An Usha infrared cooktop is the ideal partner for this kind of heavy lifting. When you are working with five litre stock pots full of bubbling tomato or cream bases, you need a heat source that is both powerful and incredibly stable. Infrared technology provides a consistent, high intensity glow that reaches the bottom of even the largest vessels quickly. Because it works with any heat resistant cookware, you can use your heavy bottomed stainless steel pots or traditional iron kadais to achieve the perfect reduction. The flat glass surface also makes the inevitable splashes of sauce incredibly easy to wipe away, keeping your kitchen match ready at all times.
The Creamy Makhani Pink Sauce
This is the ultimate crowd pleaser that bridges the gap between a classic Italian vodka sauce and the beloved Indian butter chicken base. To make a large batch, sauté a mountain of onions, ginger, and garlic on a medium infrared setting until soft. Add a bulk quantity of tomato puree and cook it down until the oil starts to separate. The gourmet twist comes from adding a paste of soaked cashews and a generous pinch of dried fenugreek leaves (kasuri methi). This provides a rich, velvety texture without needing excessive amounts of heavy cream. Once the sauce is thick and concentrated, let it cool and portion it into containers. On match night, simply toss this sauce with cooked penne or fusilli, a splash of pasta water, and a handful of fresh coriander. It is familiar, comforting, and hearty enough to satisfy a room full of hungry fans.
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Spiced Roasted Red Pepper And Walnut Pesto
Traditional basil pesto can be expensive and difficult to scale for a large group. A roasted red pepper version is much more budget friendly and offers a bold, smoky flavour that stands up well to spicy Indian palates. Roast a dozen red bell peppers directly over the infrared heat or in a flat pan until the skins blister. Blend the peeled peppers with toasted walnuts, garlic, olive oil, and a dash of red chilli flakes. The infrared cooktop is perfect for toasting the walnuts evenly without the risk of burning them that comes with a gas flame. This sauce is incredibly concentrated, so a little goes a long way. It stores perfectly in the fridge with a thin layer of oil on top. When the match starts, just stir it into hot spaghetti for a vibrant, sophisticated meal that takes less than ten minutes to serve.
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Desi Masala Bolognese
A traditional Bolognese takes hours to develop flavour, but an Indian inspired version using minced soya or mutton can be prepped in bulk with fantastic results. Start by tempering whole spices like cinnamon, cloves, and black cardamom in a large pot. Add your choice of mince and cook it on a high infrared setting until browned and fragrant. Incorporate finely chopped tomatoes, turmeric, and a hint of garam masala. The steady, even heat of the infrared cooktop allows you to slow simmer this massive batch for an hour, intensifying the flavours without the sauce catching or burning at the bottom. This meat or soya sauce is incredibly versatile; it can be used for pasta, as a filling for quick toasted sandwiches, or even served with pav if the match goes into a super over and you need extra snacks.
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Tangy Tamarind And Tomato Arrabiata
For those who prefer a zingy, spicy kick, a tamarind infused Arrabiata is a game changer. This sauce relies on the sharp acidity of tomatoes balanced by the deep, fruity sourness of tamarind pulp. Sauté plenty of sliced garlic and dried red chillies in olive oil on your infrared cooktop. Add a large batch of crushed tomatoes and a few tablespoons of thick tamarind concentrate. The infrared heat helps the sugars in the tamarind caramelise slightly, adding a complex depth that you do not get in a standard tomato sauce. This sauce is naturally vegan and very light, making it a great option for late night viewing when you do not want a heavy meal. It also acts as a great base for adding leftover grilled vegetables or sautéed paneer cubes.
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Creamy Curried Corn And Spinach Sauce
This sauce is inspired by the classic palak corn but reimagined as a silky pasta base. Blanch a large quantity of spinach and blend it with green chillies and a little yoghurt. On your infrared cooktop, sauté sweet corn kernels in butter until they are slightly charred. Add the spinach puree and a touch of curry powder. The consistent heat of the infrared surface ensures the spinach retains its vibrant green colour rather than turning a dull brown. This sauce is packed with nutrients and provides a refreshing change from tomato based dishes. Because it is quite thick, it clings beautifully to shapes like orecchiette or large shells. It is an easy way to sneak some greens into a match night menu while still feeling like a decadent treat.
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