Eggless red velvet cake recipe


Vegetarian Red velvet cake step by step pictures | My daughter's recipes 


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To make the batter, take 1/2 cup of buttermilk in a large bowl.

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 To the buttermilk add 3/4 cup of white sugar.

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 After adding the sugar, add 2/3 cup of oil. I prefer using vegetable oil or any oil that doesn't have a strong flavor. So I would not recommend using anything like olive oil or peanut oil.

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 Add a teaspoon of vanilla. Better the quality of vanilla, better the taste.

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 Using a whisk, mix them together until the sugar dissolves and it becomes homogeneous.

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 Place a sieve over the bowl and add 1 cup of all-purpose flour, also called maida.

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 Add 1 tablespoon of cocoa powder. Again, better the quality of cocoa powder, better the result. I have used Hershey's cocoa powder.

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 Finally, add 3/4 teaspoon baking soda to help the batter rise in the oven.

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 Sift all ingredients together. I recommend sifting the ingredients into the wet mix as this makes sure that you don't have solids in the batter. This step also incorporates air into the batter making the cake light and fluffy.

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 Mix well thoroughly.

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 To the prepared batter add 2-3 drops of red fool coloring Gel or liquid food coloring will work here.

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 If you feel the batter is a bit thick and want to thin it out a little, add about a tablespoon of milk to adjust the consistency.

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 The final step is to add vinegar to the batter. Make sure you add the vinegar right before the batter goes in the oven because the acid will begin to react with the soda as soon as it's added.

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 Line three 6-inch tin with parchment paper and grease well. Do not skip this step as this will ensure that your cake will pop out  easily out of the tin. You can also bake this in one tin and divide it into three layers afterwards.

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 Put the tins to bake at 180 degrees Celsius for roughly 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool slightly, flip them out of the tins and let them cool completely.

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 For the cream cheese, take 500 ml of mil and bring to a boil. I recommend using full fat milkas that will give you more curds than regular or low fat milk.

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 Once the milk comes to a boil, add 2-3 teaspoons of vinegar or lemon juice, one teaspoon at a time stirring continuously until the milk curdles.

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 Once the milk curdles strain it over a strainer lined with a layer of think cloth to collect all the curds. Allow all the whey water to drip out of the curds and squeeze to remove any excess water.

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 I baked the third layer later since my oven could only fit two tins at once.

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 Transfer the cream cheese to a blender and add 1-2 teaspoons of water to blend it into a smooth paste to resemble the texture of cream cheese.

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 Test with a toothpick or skewer.

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 Once the cakes have cooled completely, remove the parchment paper from the bottom of the cakes.

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 Add the blended cream cheese to a bowl and add 1/4 of cup of sugar and a teaspoon of vanilla for flavoring.
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 Whip this using an electric mixer or by hand until the mixture is mixed.

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 To this add one cup of cold whipping cream. I have used non-dairy whipping cream but dairy whipping cream can also be used.

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 Whip until stiff peaks form. The cream will whip up much better if it is cold. This is the whipped cream cheese frosting.

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 Add a little frosting to the cake board so that the cake doesn't move on the board when decorating.

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 Place the first layer of cake on the board and soak it with sugar syrup. The syrup keeps the cake moist and this step is a must if you are storing your cake overnight.

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 Add a generous layer of cream cheese frosting and spread evenly on the cake before adding the second layer. Repeat soaking the cake with simple syrup and layering with the whipped cream cheese frosting.
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 Coat the entire cake in a thin layer of frosting. This is called the crumb coat as it locks in all the cake crumbs so that they do not show in the final decoration. Put it in the fridge to set for 30 minutes.

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 Frost the cake with a final layer of frosting to give it a neat finished look. Put the remaining frosting into a piping bag fitted with a star nozzle ( I used Wilton 1M) and pipe stars around the top of the cake. Refrigerate one final time fore 20-30 minutes for the frosting to set before serving.

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Rangoli on water surface step by step

 Navarathri , Diwali decorations at home 

The rangoli below uses a technique through which we draw double lines with different colours

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Pour water on a clean plate.  Choose the plate size according to the size of the rangoli you need to make.
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Use a sieve and add rice flour .  Rice flour ensures that the rangoli stays above water.and it also gives an opaque background so that the design in visible.

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The sieve helps us to remove solid particles ( which otherwise we may have to break gently with a pin )
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It also helps to spread the rice flour on water evenly.

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Draw the rangoli gently on water , it should be similar to how an insect skims on the surface of water.

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Drawing small dots on rangoli comes with practice.
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Small white dots make the rangoli more beautiful.
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If left undisturbed the rangoli stays for a week.  We can use to decorate our homes for Navarathri golu, as a Diwali special rangoli , light lamps around it. 

Easy rangoli hacks for Diwali festival

Diwali rangoli hacks 


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Two rangoli designs above and below showing the step by step procedure to create these simple rangoli design that can be made use of for Diwali festival decoration at home

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Place the cups in a pattern, fill rangoli colours with thick lines around and gently push the paper cups and remove them.

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The first rangoli makes use of now what is the ubiquitous paper cup .  When viewers on Facebook Page and YouTube requested me for easy methods to create rangoli designs since they were not comfortable with the traditional finger technique that we use in kolam.  I put myself in their shoes and thus these methods were born.  One rangoli video made using paper cups went so viral on my Facebook Page it reached nearly 15 million views !

The next design rangoli makes use of CD and bangles.  The photos below should be self explanatory. 
The arrangement of the tools and patterns drawn are our choice.

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Small is beautiful , as they say ,  we can convey the message of beauty of rangoli through such small n simple designs also .  We need not get intimidated by big rangolis that are also drawn during festivals.  
The next rangoli design using just a bangle, bullets ( thick dots ) and pencil 

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One more rangoli using simple rangoli hacks

A simple circular and colourful rangoli for Dipavali festival

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Draw a perfect circle using a tool and form patterns with caps
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Place bullets and form flower designs with cotton bud

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Using a tooth pick or cotton bud form patterns at centre also
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Simple rangoli hacks for Diwali and New Year 

This is a fusion of a traditional rangoli , only the circle is drawn with a tool.  The spirals and other patterns are drawn free hand. The trick in drawing the spiral is that it should be drawn in a single stroke to get a beautiful and uniform pattern.  If we draw in two or three steps it will be non-uniform with joints.  

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Flower designs with rangoli colours and cotton bud or tooth pick

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Mark the dot grid you would like the rangoli design to be with.  Place more colours called bullets.  Using tooth pick , cotton bud or match stick form floral patterns.  Complete the rangoli as per your imagination. 

Very easy rangoli hack with bangles for Deepavali

We can create really awesome rangoli using simple hacks with bangles and cotton bud / pencil .  See the pictures to follow this easy trick.

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