Fruit LollieZ


  • 2 teacups mixed fruit juice
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  1. Mix the desired fruit juice, sugar and lemon juice. Adjust the sweetness.
  2. Pour the mixture into candy mould of the desired shape.
  3. Keep the mould in the freezer compartment of a refrigerator and freeze the mixture until firm.
  4. Just before serving, hold the moulds under a running tap and take out the lollies. Serve immediately.

Fruit and Jelly Tango


  • 1/2 teacup chopped apple
  • 1 banana, sliced
  • 1/2 teacup chopped mango
  • 1/2 teacup grapes
  • 1 orange, segmented
  • 1/4 teacup pineapple pieces
  • 1 packet (100 grams) strawberry jelly
  • 1/2 teacup fresh strawberries, slightly crushed
  1. For the strawberry jelly, prepare the mixture according to directions given on the packet.
  2. Add the crushed strawberries in it and put the jelly to set.
  3. Just before serving, unmould the jelly in the center of a plate and surround with fresh fruits.
  4. Serve chilled.

Fried Bananas


  • 4 bananas, peeled and cut into halves
  • Oil for deep frying
  • 4 tablespoons self raising flour
  • 4 tablespoons rice flour
  • 1 tablespoon cornflour
  • 2 pinch salt
  • 2 tablespoon brown sugar
  • Coconut or mango ice- cream
  1. Mix the self-raising flour, rice flour, cornflour, 1/2 cup of water and salt into a smooth paste.
  2. Dip the banana halves in the batter and deep fry in oil until golden in color.
  3. Roll in the brown sugar.
  4. Serve with ice-cream.

Toffee Apples


  • 3 golden apples
  • 1/2 teacup plain flour
  • 2 tablespoons cornflour
  • 3/4 tablespoon baking powder
  • 1 teacup sugar
  • 2 tablespoons oil
  • 3 teaspoons sesame seeds
  • oil for deep frying

For the caramel coating

  1. Put the sugar, oil and 2/3 teacup of water in a pan and cook on a high flame.
  2. When the mixture begins to bubble, shake the pan continuously to prevent burning.
  3. Continue cooking and shaking the pan until the syrup is light brown in colour.
  4. Remove from the heat, add the sesame seeds and mix well.
How to proceed
  1. Mix the plain flour, cornflour and baking powder in a bowl. Add water and stir into a smooth, thick batter.
  2. Peel, core and cut the apples into bite-size pieces.
  3. Coat the apple pieces evenly with the batter and deep fry in hot oil until golden.
  4. Fill a serving bowl with ice-cubes and cover with water.
  5. Put the fried apples in the caramel syrup and coat evenly. Drain well and plunge into the ice-cubes bowl. Keep for a few minutes till the caramel coating hardens. Drain thoroughly.
  6. Serve.

Fatless Sponge Cake

For large cake

  • 3 large eggs
  • 80 grams plain flour ( maida )
  • 80 to 110 grams powdered sugar
For small cake
  • 2 large eggs
  • 50 grams plain flour ( maida)
  • 50 to 80 grams or powdered sugar
  1. Sieve the flour.
  2. Grease and dust a baking tin. Use approx.10" x 5" or 7" diameter tin for the large cake, and 9" x 4" or 6"diameter tin for the small cake.
  3. Beat the eggs and sugar very well until thick and double in quantity.
  4. Fold in the well - sieved flour carefully and mix gently with a metal spoon.
  5. Pour the mixture into the prepared baking tin.
  6. Bake in a hot oven at 200 degree C for 15 minutes.
  7. The cake is ready when it leaves the sides of the tin and is springy to touch.
  8. Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.
  9. Cool the cake.

Eggless Chocolate Sponge Cake


  • 1/2 can (400 grams for full can) condensed milk
  • 125 grams (4 1/2 oz.) self-raising flour
  • 1 tablespoon cocoa
  • 1 tablespoon chocolate powder
  • 1/2 teaspoon soda bi-carb
  • 1 teaspoon baking powder
  • 60 ml. melted butter or margarine
  • 1 teaspoon vanilla essence
  1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
  2. Mix the condensed milk, flour mixture, 75 ml. water, the vanilla essence and melted butter thoroughly.
  3. Pour the cake mixture into a greased and dusted 6" or 7" diameter tin.
  4. Bake in a hot oven at 200 degree C for 10 minutes. Then reduce the temperature to 180 degree C and bake for a further 10 minutes.
  5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
  6. Cool the cake.