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text 2019-12-23 08:05
We also make sure that in the forest

Even on a day-to-day basis, if I am in a car with anyone, they don’t litter the road. And pass on first-class: the extra leg and elbowroom are a waste of space and fuel.” Kanika, who is an award-winning CSR and Sustainability professional, who quit her job to start Solutions for Clean and Healthy Environment Foundation (SoCHE) to drive environmental sustainability in marginalised communities, feels that going “green” is a matter of choice, a value, and not just a passing trend. Also, we usually carry solar chargers for cameras and manual charging torches. There have been cases when friends have inadvertently littered from the car and we have stopped to pick it up. It was as natural an arrangement as it can get.“Also, we were served food that was home-cooked in a nearby village.”

 

Another avid green traveller, Mukul Bhatia, an award-winning photographer and blogger who is also a textile designer and a modern-day nomad, says, “Sustainable travel is all about creating a positive effect on the communities you visit. Pack light and bring a refillable water bottle and snacks from home. From having a reverse osmosis plant instead of a plastic bottle, using elements that require recycling, carrying a reusable shopping bag to avoid contributing to plastic bag pollution, are great environment-friendly options. “I, by default, end up tracking the environmental practices of different organisations. At night, we were using solar lamps, the water was heated on wood-fired stoves and there was no room service.Green travel is in this holiday season and it doesn’t entail sacrificing pleasure for the sake of the environment.”. One just needs to do a bit more research and choose right. So make sure you do your research in advance. “And as for shopping, “Visit a crafts or food market, and don’t forget to bring a reusable bag for purchases. I feel that one needs to support a way of travel that supports nature and local businesses, and it isn’t too hard to find properties that are doing it right. While at treks, we ensure that there is absolutely no littering. It’s all about the conscious smart choices.

 

We also make sure that in the forest, we keep noise pollution to the minimal, never antagonise the wildlife and even pick up wrappers or other litter that one finds. So how does one manage especially when in a group? “Peer pressure works like magic,” Kanika laughs.”Smart shoppingAkansha says that Earth-friendly options are plenty if you fear green travelling will restrict your travel adventure. I was blown away during my trip to Finland as the country itself operated like a sustainable corporation.”She adds, “Or else, select a full flight on a large plane in a fuel-efficient fleet. There’s “green travel” to the rescue. Even while washing our face in the streams, we avoid chemical face washes and only use natural home packs, and minimise waste usage during the stay as much as possible.com, who shares that green travelling is still at its nascent stage in India, however, with a growing consumer and industry concern in ecotourism, hotels, tour operators and outfitters integrating responsible practices, travellers are highly encouraged to plan low-impact getaways.”

 

She adds, “During my trip to Umred Karhandla Wildlife sanctuary, my husband and I chose to stay in the forest guest house without any power. And to reduce her carbon foot print, Akansha always chooses the greenest modes of transport.”While you are on the roadThe problem with doing responsible travel trips is that it does take a little bit of work.There has never been a better time to be more environmentally conscious when travelling, says Sharat Shall, COO B2C, Yatra.”Green rideOn the other hand, Akansha Katyal, a marketing head with a leading firm, says that she travels less but stays longer to do her bit for the green movement. If you plan to drive, consider renting a fuel-efficient vehicle. The hotel rooms had dual Hex Nuts Suppliers bins for waste segregation. I try and travel light, and personally, I am interested in supporting local businesses and cultures. Peer pressure works great

 

It’s not that hardMukul says that being greener on vacation doesn’t take a lot of effort or mean sacrificing pleasure. Choose products from a company that donates some of its proceeds to a local conservation group or charity. Book the itinerary with the fewest number of connections because takeoffs and landings guzzle fuel. “You can sail, snorkel, scuba dive, hike, paddleboat, paddleboard, kayak, bike, swim, bird-watch and play I-spy-a-monkey in a tree,” she laughs. He adds, “It’s not hard at all.For green traveller Kanika Pal, “Green travel is not a passing trend but a portable lifestyle choice.Keeping it greenTalking about the whole idea, she says, “I go for treks every year, and also multiple trips to forest safaris — so as a choice I retreat back to nature. During international travels, while booking hotels, we like it when a hotel is an ecotel. However, its impact on the environment depends on factors such as route, fuel type and passenger load. But planes spew carbon emissions, hotels guzzle gallons of water to launder sheets and towels, and we as thirsty travellers chug-a-lug plastic bottles of water. Leave the place better than you found it — that is the prime thing. It’s the same during treks or forest safaris.

 

No, no we don’t wish to dampen your vacation spirits.”Check-inWhile selecting a hotel, ask about their environmental practices, Kanika suggests. According to a TripAdvisor survey, nearly two-thirds of travellers are planning (green travel) to make more environmentally sound choices this year. We speak to some such travellers who have been early adapters of such eco-friendly travel practices, and they offer a litany of suggestions to shrink your carbon footprint. Mukul Bhatia The summer vacation is upon us. She says, “Among land transport, trains are generally environment-friendly. So it isn’t just exploiting a culture but actually living, seeing, and existing in a sustained environment

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text 2019-11-06 08:31
Since these are large accounts and involve multiple banks

Banks will meet to discuss six of the 12 accounts named by the RBI before referring accounts to the NCLT. Representational Image. Mumbai: Bankers are meeting from Monday tofinalise their next course of action on six of the 12 bad loan accounts for immediate referral to NCLT after the RBI named the largest defaulters to face bankruptcy proceedings.The first set of six troubled accounts are Bhushan Steel (Rs 44,478 crore), Essar Steel (Rs 37,284 crore), Bhusan Power and Steel (Rs 37,248 crore), Alok Industries (Rs 22,075 crore), Amtek Auto (Rs 14,074 crore) and Monnet Ispat (Rs 12,115 crore), a banker said.According to RBI, these 12 accounts owe Rs 2.5 trillion to the system, which constitute around 25 per cent of gross bad loans. The other accounts named for bankruptcy action, according to bankers, include Lanco Infra (Rs 44,364.6 crore), Electrosteel Steels (Rs 10,273.6 crore), Era Infra (Rs 10,065.4 crore) Jypaee Infratech (Rs 9,635 crore) ABG Shipyard (Rs 6,953 crore) and Jyoti Structures with a defaulted loan of Rs 5,165 crore.

 

Last week, the RBI&China DIN934 HEX NUTS Suppliers39;s internal advisory committee (IAC) had sent the list of 12 accounts to bankers for immediate reference under the Insolvency and Bankruptcy Code (IBC). These 12 accounts are led by SBI (six of them), PNB, ICICI Bank, Union Bank, IDBI Bank and Corporation Bank, according to bankers."Beginning Monday, banks are meeting to discuss six of the 12 accounts named by the RBI before referring accounts to the National Company Law Tribunal (NCLT) by the end of this month," a banker told PTI.

 

Since these are large accounts and involve multiple banks, the lenders will try to take a common view on all administrative requirements before referring these accounts to the NCLT. Another banker said "they will also decide on appointment of insolvency professional (IP) who will later decide on the resolution plan and submit it to the lenders for their consideration".While ABG Shipyard, Amtek Auto, Alok Industries, Bhushan Steel, Bhushan Power and Steel, Electrosteel Steels, Jaypee Infratech, Jyoti Structures and Monnet Ispat and Energy did not respond to e-mails sent to them, Era Infra and Lanco Infra could not be contacted. When reached out for comment, Essar Steel spokesperson said, "We are not aware of any such development".

 

These 12 accounts referred by the RBI have an exposure of more than Rs 5,000 crore each, with 60 per cent or more classified as bad loans by banks as of March 2016.Once a case is referred to the NCLT, there is a time line of 180 days to decide on a resolution plan. An additional 90 days can also be given. If a plan is not decided, then the company will go into liquidation.Total NPAs of the banking system stand at over Rs 8 trillion of which Rs 6 trillion are with public sector banks.

 

Last month, the government had cleared an ordinance to amend the Banking Regulation Act, giving the RBI more powers to direct banks to resolve bad loans.Bankers, however, are worried about the haircut they may have to take if the accounts go into liquidation. "It needs to be seen that what kind of haircut we will have to take. In case of liquidation, there will be a large haircut we will have to suffer," said an executive director of a state-owned bank.The internal advisory committee of the RBI had identified these 12 accounts after studying top 500 ones of the banking system.

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text 2019-10-08 09:19
The top layer should be halwa, nuts and ghee
The top layer should be halwa, nuts and ghee. Cook on high heat till it reaches a setting stage. This halwa can also be eaten as a dessert. Hyderabadi cuisine is rich, strong and dates back to centuries. He was like that, always loved to experiment with his food and some of it paid off,” explains Mumtaz. In a flat baking tin spread a little ghee and a chappati. Yes, you read that right, to impress the Nizam, his cooks even added a gold coin in the tadka, once it was done, the coin would be taken off,” adds Mumtaz.
 
The son of the seventh Nizam, Azam Jah, was another ruler who was fond of food. Cut the almonds into thin pieces and garnish them on top of the batter and allow it to bake at 180°C for 45 minutes to an hour, until they are perfectly cooked from the inside.For halwa: Cook until mixture thickens.For the dum ki puran puri: Knead the flour with salt and a tbsp of ghee into a soft dough and set aside for half an hour.Jouzee Laoz/halwaIngredients:100 gm cashew nuts200 gm khoa300 gm sugar½ nutmeg (grated)Yellow food colourMethod:Grind the cashew nuts. Serve garnished with chopped almonds and pistachios.Note: Cover hands with a thick towel while stirring the halwa to avoid blisters from the splatter. Add a cup of water, cover and cook till water is absorbed and rice is soft. Drain water and lightly fry the rice in ghee.
 
Pour the batter in a baking pan and let it stand for half an hour before baking.Over the years, several of these fantastic and quite refreshing recipes got lost or evolved, and today only a handful of families prepare them.Several of these fantastic and quite refreshing recipes got lost or evolved, and today only a handful of families prepare them.After his passing, it was his grandson who carried the culinary legacy forward. “He loved it so much, that he even ordered his cooks to prepare a narangi kheema (orange kheema).Ande le lauzRecipe courtesy:Asra Anjum HussainIngredients:6 eggs250 gm khoya100 gm gheeA pinch of saffron100 gm almonds250 gm sugarMethod:Beat the eggs and sugar until light and fluffy, then add khoya, desi ghee and saffron. Before it sets completely make diamond shaped markings, when set, cut and serve. Put another chappati and spread in the same manner. Mix all the ingredients and cook on a slow heat in a thick-bottomed pan till the sugar dissolves. Here’s a list of some flavours that will make old Hyderabad come alive in your kitchen. A walk down the gallis of the Old City, sometimes early in the morning, or a visit to some of the old Muslim families in the city will clear that misconception. In a thick-bottomed pan, pour ghee and the mashed chana dal and cook, stirring well till it turns brown.
 
Just how rich was his food you ask? “Well, there were a variety of tadkas that went into his food, but the richest of all was a gold coin. Serve hot or cold. Serve garnished with sliced nuts and saffron. Cool and use for puran puri. Puran Puri Whoever said that Hyderabad cuisine revolved only around the quintessential biryani was clearly wrong.Across the world, there are people who are divided on the taste of orange in their food, orange and chocolate some believe go well, and for others it’s quite a nightmare, but the Nizam swore by the taste of orange. Coarsely grind the almonds in a blender, add cooked rice and mash lightly.Gil-e-behishtIngredients:25 gm rice1 tsp ghee¼ kg khoa100 gm hung yoghurt150 gm sugar½ tsp rose water25 almonds (blanched)almond andpistachio slices¼ tsp saffron (soaked in 4 tsp water)Method:Wash the rice and soak in water for five minutes. One of his favourites was the kheema made specially for him that was so rich, it had eggs and even dal in it,” she shares.
 
The sixth Nizam of Hyderabad, Mir Mahboob Ali Khan, was known for a lot of things, but what made him really popular was his love for food. Roll out into thin chappatis and roast lightly on a tawa. Whether it is the paya that bubbles over a pot endlessly, where the mutton is so soft that the meat falls off the bone, or the slow-cooked stew, nihari. Bake in a moderate oven for 15 to 20 minutes till set and lightly brown on top. “He loved his food, there was no doubt about that. Mash well.Add sugar and cook for a couple of minutes. Mix the halwa with milk and spread a little on the chappati. Add the rest of the ingredients and mash well. Sprinkle with sliced nuts and some ghee.Puran PuriIngredients:¼ kg chana dal150 gm ghee½ kg sugar100 gm khoyaA pinch of saffronA few almonds, groundPinch of turmeric4 cardamoms (powdered)Yellow food colour500 gm flourA pinch of saltMethod:Boil the chana dal with a pinch of turmeric till it is very soft. Add khoya, saffron, powdered cardamoms, ground almonds and yellow colour and cook for some time. Beat until all the ingredients blend. Spread on a greased flat bottomed dish and leave to set.The Nizam had a very refined palate, having travelled extensively around the world, he made sure that China 10mm hex nuts Suppliers his food had the best flavours from across the world. In fact, his cooks would come up with some very interesting recipes to please him and he would reward them handsomely,” explains food consultant Mumtaz Khan

 

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