Jaipan Blog

Monsoon Special - Ragi Malpua

20 July 2013 | Written by Jaipan Blog

The traditional recipe for malpua uses refined flour. This recipe uses ragi flour, atta and oats. Wholesome and guilt free.


Recipe Servings    : 5

Recipe Cook Time    : 25 Minutes





For the malpua:

  • 4 Tbsp of ragi atta
  • 2 Tbsp of whole wheat atta
  • 1 Tbsp of oats (ground)
  • Freshly ground sugar, to taste
  • A few tablespoons of milk
  • 1 tsp of rice bran oil per malpua
  • Pomegranates, to garnish

For the filling:

  • 2 Tbsp grated coconut
  • 2 tsp melon seeds
  • 1/2 tsp green cardamom powder
  • 1 tsp organic honey


For the filling:

  • Dry roast melon seeds with grated coconut for 2 minutes. Turn off the heat.
  • Add cardamom powder and honey. Mix well.

For the malpua:

  • Mix all the flours and add milk to form a runny paste. Then add the ground sugar. Whisk again.
  • Now take rice bran oil in a flat pan. Take a ladleful of the malpua batter and pour it in the center. Let it brown, and wait till the edges come away a bit. Then flip it and brown the other side.
  • Take it off the pan before it gets too crisp, or it won't fold.
  • Fill in the coconut mixture.
  • Garnish with blood red pomegranates.
  • Serve.

Courtesy : Chef Seema Chandra

Monsoon Special - Blueberry Pie

19 July 2013 | Written by Jaipan Blog

A guilt free blueberry pie where the pie crust is made with oats, flour, canola oil, agave nectar and all things good. A dessert that banishes a lot of the bad and keeps a lot of the good.




Recipe Cook Time : 1 Hour


Dry ingredients:

  • 1 1/2 cup finely ground oats
  • 1/2 cup flour
  • A pinch of cinnamon
  • Pinch of salt

Wet ingredients:

  • 1/4 cup canola oil
  • 1/4 cup light agave nectar
  • Little chilled water
  • For the filling:
  • 1 package blueberries (frozen or fresh)
  • 2 Tbsp brown sugar/ evaporated cane sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp butter
  • A pinch of cinnamon
  • 4 Tbsp (100gm) Ricotta cheese
  • 1/2 cup of freshly chopped strawberries


  • Lightly oil a 9-inch pie pan.
  • Mix the oats, flour and salt in a bowl.
  • Slowly drizzle mix the canola oil and agave nectar. Combine.
  • Now add water, be careful not to add too much.
  • No rolling and chilling needed. Just neatly press the dough into the prepared pie pan.
  • Preheat the oven to 325 degrees Fahrenheit. Bake until golden & then allow it to cool. (20-25 minutes)
  • In the meanwhile add the frozen blueberries, add brown sugar, lemon juice and let them simmer for a while in a pan with butter. Then add cinnamon.
  • Simmer for a while and let it cool down.
  • Mix the ricotta cheese into the cooled berry mixture.
  • Lather on the blueberry mixture on the pie crust and adorn with strawberries.

Courtesy : Chef Seema Chandra(NDTV Cooks)

Monsoons Special - Tasty & Healthy Baked Kachori

18 July 2013 | Written by Jaipan Blog

Here we are with another recipe to enjoy this monsoon ' Baked Kachori'. We bet you will enjoy this same way you enjoy this street food the guilt free way.

The otherwise deep fried goodies have taken a healthy turn.

Recipe Servings : 4

Recipe Cook Time : 2 Hours

Ingredients :

  • 50 gms urad daal powder
  • 3 tsp red chili powder
  • 6 tsp dhaniya powder
  • 4 tsp fennel powder
  • 1/4 tsp hing
  • 1 tsp yeast
  • 250 gms wheat flour
  • 2 tsp sugar
  • Water
  • Salt to taste
  • 1-2 tsp oil

Method :

For the filling:

  1. Put the urad daal powder in a bowl and add water proportionally and mix it well. Leave it to stand for 30 minutes. It should swell and dry.
  2. Add red chili powder, fennel powder, salt, dhaniya powder, hing, and make it soft with the help of warm water.

For the kachories:

  1. Take a bowl and add wheat flour, sugar, water and yeast and knead it well. Leave the dough for 1 hour.
  2. Add little oil to the dough and start making patties of the dough by stuffing a "pithi" or center filling of urad daal. Roll these with a rolling pin to a size of 6-7 inches diameter.
  3. Oil a baking tray and bake it in a preheated oven at 160 degrees till they are crisp and give a light golden brown color.

Courtesy: Chef Gunjan Goela (NDTV Cooks)

Monsoons Special - Kale Chane Ke Kebab

17 July 2013 | Written by Jaipan Blog



Here's the recipe of kebabs made with kale chane, brown bread and spices.

Recipe Servings    : 2

Recipe Cook Time    : 1 Hour



  • 250 gm kale chana
  • 3-4 slices brown bread
  • 1 onion, finely chopped
  • 3-4 cloves garlic
  • 1/2 inch piece ginger, grated
  • 2-3 green chillies, finely chopped
  • 1 heaped Tbsp fresh coriander, finely chopped
  • 1 heaped tsp garam masala
  • Salt to taste
  • Oil for frying


  • Wash & soak kale chana for at least 5 hours.
  • Grind them in a food processor using minimum water.
  • Add salt, garlic, ginger, green chili, coriander & chopped onion.
  • Now add the bread slices to soak up all the water, in the mixture, one by one.
  • Just keep the slice of bread on the chana mixture, press into it.
  • Then mix it nicely using your hand. Repeat until the water has been absorbed by the bread.
  • Now add the garam masala, mixing thoroughly.
  • Let the mixture stand for a while (an hour or so).
  • Heat oil for frying.
  • Take small quantity of mixture on your palm, shape it round & fry till golden brown.

Courtesy : Chef    Suman Jolly (NDTV COOKS)

Monsoon Special - Mixed Millet Bhel Puri

16 July 2013 | Written by Jaipan Blog

A low fat and healthy snack with the goodness of millets and ragi. Prepare this mixed millet bhel puri at home with a generous squeeze of lime.

Recipe Servings : 4

Recipe Cook Time : 10 Minutes


  • 1 cup mix millet flakes
  • 1 cup ragi flakes
  • 3 cups puffed rice flakes
  • 1/2 cup roasted peanuts
  • 1/2 cup amaranth & brown rice namkeen
  • 2 Tbsp chat masala
  • 3 Tbsp black sesame
  • 4 boiled potatoes, diced
  • 2 onions, chopped
  • 2 tomatoes
  • 4 Tbsp lime juice
  • 2 Tbsp green chillies
  • 3 tsp green chutney
  • A handful of fresh coriander
  • 3 Tbsp moringa leaves powder


  • Take a bowl and add mix millets, ragi flakes and puffed rice flakes. Now add roasted peanuts along with amaranth & brown rice namkeen. Sprinkle chat masala and black sesame in it.
  • Moisten the mixture with potatoes, tomatoes, onions, lime juice and green chilies. Mix well.
  • Later add moringa powder and green chutney and mix well.
  • Garnish with coriander leaves and serve it.

Courtesy: Chef Daisy Malik (NDTV Cooks)


Quick Vegetable Soup ( Low Calorie Healthy Cooking )

13 July 2013 | Written by Jaipan Blog

Here's the recipes of a Quick vegetable soup, full of b-complex vitamins and minerals, which help in the metabolism of protein, fats and carbohydrates.

Only ¼ tsp of low-fat butter to prepare which makes this nutritious soup also ideal for health conscious people.

Preparation Time: 15 mins
Cooking Time: 10 mins


  • 1/2 cup thinly sliced onions
  • 1/2 cup thinly sliced potatoes
  • 1/2 cup thinly sliced tomatoes
  • 1/4 cup thinly sliced carrots
  • 1/4 cup peeled and thinly sliced bottle gourd (doodhi / lauki)
  • 2 stalks celery (ajmoda) , finely chopped(optional)
  • 1/4 tsp low-fat butter
  • 4 whole peppercorns (kalimirch)
  • salt to taste

For The Garnish

  • 1/2 tsp chopped dill leaves
  • 2 tbsp chopped coriander (dhania)
  • 3 tbsp grated low-fat paneer


  • Combine all the ingredients together, add 3½ cups of water, mix well and pressure cook for 1 whistle.
  • Allow the steam to escape before opening the lid.
  • Discard the peppercorns and serve hot garnished with dill, coriander and paneer.

Makes 4 servings

Nutrient values      Per Serving
Energy              58 calories
Protein              3.9 gm
Carbohydrate          9.5 gm
Fat                  0.5gm    
Fibre                0.4 gm
Vitamin C            6.7 mg

Recipe Courtesy:  Tarla Dalal


A tasty, healthy and yummy recipe which is full of nutrients - Vegatable Oats Upma.


  • Carrot,chopped                   1 medium
  • French beans,chopped          3-4
  • Green peas                         1/2 cup
  • Oatmeal                             1 cup
  • Onion                                1 medium
  • Ginger                               1 inch piece
  • Green chillies                       2
  • Oil                                     2-3 tablespoons
  • Mustard seeds                    1/2 teaspoon
  • Split Bengal gram (chana dal)    1 teaspoon
  • Cumin seeds                       1/2 teaspoon
  • Asafoetida                          a pinch
  • Curry leaves                       4-6
  • Salt                                  to taste


  • Dry roast oats in a non-stick Jaipan fry pan for 2 minutes and keep it aside.
  • Now take onion and ginger and chop them finely. Take two green chillies and slit them into half.
  • Heat oil in Jaipan non-stick Kadhai and add mustard seeds.
  • Once the mustard seeds starts to splutter, add Bengal gram and cumin seeds and saute till fragrant.
  • Now add asafoetida, ginger, green chillies and stir it for some time.
  • Now add onion, carrot, French beans, green peas, curry leaves and salt.
  • Add ¾ cup water and boil till the vegetables are cooked.
  • Now add oats and mix well.
  • Reduce heat and cook till the oats are done.
  • Your vegetable Oats Upam is ready. Serve hot and enjoy the yummy breakfast.

Courtesy: Sanjeev Kapoor

Here's an interesting idli recipe with poha add to it, makes it very soft and fluffy. Try making idlis with this proportion, and you'll be pleasantly surprised.

Soaking: 2 hours

Preparation Time: 20 mins

Fermenting: 8 hours

Cooking Time: 12 mins


  • 1 cup idli semolina (rava)
  • 1/4 cup beaten rice (poha)
  • 1/4 cup urad dal (split black lentils)
  • salt to taste
  • oil for greasing



  • Clean, wash and soak the idli rawa and beaten rice in water for at least 2 hours.
  • Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
  • Drain the idli rawa and rice, combine together and blend in a mixer to a smooth batter.
  • Darin and blend the urad dal separately to a smooth paste using a little water.
  • Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
  • Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
  • Repeat with the remaining batter to make more idlis. Serve hot.

Makes 15 idlis

Courtesy: Tarla Dalal

Crunchy and delectable Oats Lollipops

04 July 2013 | Written by Jaipan Blog

Here's a recipe of crunchy and healthy lollipops made from oats, jaggery, nuts and sesame seeds.

Your kids will love to have this Oats Lollipop in their Tiffin-Box daily.


Preparation time: 10 minutes

Cooking time: 5 to 7 minutes

Makes- 12 lollipops


  1. 1 tsp ghee
  2. 1/2 cup grated jaggery (gur)
  3. 1/4 cup roasted quick cooking rolled oats
  4. 1/4 cup lightly roasted and finely chopped mixed nuts (pistachios , almond and walnuts)
  5. 1 tbsp roasted sesame seeds (til)


  1. Heat a tablespoon of ghee in a cooking pan.
  2. Once it’s hot, add half a cup of jaggery and wait for it to melt.
  3. Remove it from the burner and add a cup of oats and chopped nuts.
  4. Mix it well and then leave it to cool.
  5. Once it’s cooled, take out small lumps of it and roll them into balls.
  6. Insert a small stick through it and refrigerate.
  7. You can store these delicious yet healthy lollipops in the fridge for many days.

Tell us what you think about this recipe and Share it with your relatives and friends.

Recipe courtesy: Tarla Dalal

Jaipan in News: Master blaster ‘Trikon’

03 July 2013 | Written by Jaipan Blog

The latest addition to Jaipan Family – ‘Trikon’ has been buzzing in the market making news. Lets take a sneak preview of the same.

To start with we had the very famous Kolkata Newspaper ‘Statesman’ featuring Trikon in its product launch section right at its top of the Product Launch section. The product was tagged as per its feature headlined as ‘Mix it well’.

Followed which we had the South Media talking with the very widely read paper Udayavani covering the product briefly with the product image. Next in pipeline was the Chennai Superking Hindu Business Line, which recommended the product “For the daily grind” in its Product Launch section. Not to miss Business Bhaskar, covering the product in its News feed section.

Up next – Rajastahan Patrika one of the strongest daily in Rajasthan covered the product mentioning its key features. And than we had the Gujarat dailies Navgujarat Times and Prabhat who wrote standalone articles on the product talking on the product as one of the strongest launch from Jaipan!

This and much more has surely driven the market buzzing for Trikon!

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