Oil replacing butter in cakes

Most blogs say that they can be used interchangeably, but y experience is, not so.
Oil makes the cake more moist, maybe oily and sticky. One cup of butter has less fat and more moisture than one cup of oil. So the replacement formula I found here ( http://thepassionateolive.com/wp/baking-with-olive-oil-instead-of-butter/ ) is:
1 unit butter= 3/4 units oil
Plus the water content will need to be tweaked.

stitches going loose

If the top thread is going loose, there might not be enough thread in the top spindle. The thread tensiin will not be adequate, causing the stitch to be loose. If the bottom thread is loose,it is either due to less thread in the bobbin spindle or the thread slipping out of the eye if the bobbin.

Dahi wada

For a cup of rad daal, add a handful of rongi/lobhia, and a handful of chana daal and soak for three hours.
When you grind this, make it extremely fine, like a paste, adding enough water so that the paste is pretty runny. This will make fluffy and soft wadas.
Do not fry to brown. This wada will not brown even if you fry for a long time. But longer frying will dry it out.