Deepam muggulu chupinchandi


Karthika Deepam muggulu | Deepam muggulu for Diwali

Star muggu with deepam designs

Draw the star design with two triangles then add triangles as shown

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Two more triangles inside as shown in the next two images

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Add deepam jyothi and colour them with yellow and orange and our festival muggu is ready.

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Sankranthi muggulu with lines and Deepam

This design I created as a Sankranti or Karthika month special.  It is almost a geethala muggu.
We can add minimum colours to create an awesome design

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Easy Deepam muggulu for Diwali with 8 by 8 dots 

With the lines connecting the dots on all four sides as shown we can get a beautiful and simple muggu for our festival celebration

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Easy deepam muggu with 5 by 5 dots 

It is a very easy design for our daily use of for festivals if we are looking for a small rangoli

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Small n easy 5 dots deepam muggu

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 Though it is very small , two steps given so that it will be useful for beginners .  Small is beautiful as they say so small muggu are definitely awesome.

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Simple 7 to 4 deepam muggu for Sankranthi , Karthiga , Deepavali

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A simple and quick rangoli that can be drawn with ease. 
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Big sikku kolam for Pongal Margazhi

11 dots sikku kolam for Margali kolangal

We can draw these kolam for during the Margazhi season 2019 and Pongal 2020 when we want to display our kolam skills .  The images show the step by step process for drawing the deisgn.

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Do not underestimate a sikku kolam by its size.  Even a small design can be tricky .  So naturally bigger designs will be little challenging.  I have tried to make them easy through the steps given in the pics.

One more 11 dots sikku kolam for Margali kolam season .

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Like a Math problem there are many ways to draw kolams particularly sikku kolam ,  I try to find the easiest method for this we have to put ourselves in others' place and think , only then sometimes we can achieve what we want and from the feedback I get it right many times and that is one of the reasons for the popularity of Rangolisansdots on YouTube, Facebook and as a blog

Almost all sikku kolams possess the property of bilateral symmetry ( you guessed it right I am a student of Biolgy !)  . they are symmetrical in the horizontal and vertical planes.  For those who know this type very well would have noticed that occasionally change the route as I draw !

This design uses 11 dots two rows , then 9 dots on either side , then 5 dots two rows on either side , finally 3 dots.

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Next sikku kolam for Pongal ( பொங்கல் சிக்கு கோலம் in Tamil )  is with 9 dots 3 rows then 7 ,5, 3 ., beautiful design it is.

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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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