Palletizing robot(ABB ,Kuka, yasakawa,Fanuc,Kawasaki nachi brand) is used in beverage, food, chemical,construction industries and so on . it can fully automatically stack the bags, cartons or other packaging materials transported by the conveyor according to the working way of the customers' requirements, and transport the materials to be stacked. Automatic stacking, stacking multi-layer, and then push out facilitate for forklifts transport to the warehouse.
Faith Industries Ltd is one of the largest manufacturers and exporters of PVC additives such as stabilizer, lubricants, ESBO, waxes, processing aids, impact modifiers etc. We export to over 30 countries since the last 45 years. Faith industries ltd is the first PVC additive company in India to win ‘India 100 SME’ award by Govt. Of India. Visit our official website to know the company's history, achievements, products, etc.
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Walkthrough the wide range of brass impact sprinklers offered by Automat Industries that operate efficiently at low water pressure levels to keep fields and landscapes lush and green.
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United Roof Restoration offers a wide range of cost-effective, concrete roof restoration services to homes and commercial property owners all throughout Sydney Metro, Central Coast, Canberra ACT, Goulburn, and Newcastle. We are a purely Australian owned company that can assist you with your roofing project, big or small. Our professionals have expertise in all types of roofing. The combination of high-quality roofing products with the skills and experience of our tradesmen ensure we can get your roofing restoration or repair job completed right first time. https://unitedroofrestorations.com.au/ info@unitedroofrestorations.com.au PO BOX 22 HOXTON PARK NSW 2171 1300 644 305
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FROZEN CHICKEN PAW /Feet Class grade: A WEIGHT: 30 GRAMS + LENGTH: 10CM+ 1.Well Cleaned and Fresh 彻底洗净及新鲜 2.White (Outer Yellow Skin Off) 白色(去掉外层黄皮肤) 3.Without nail 无指甲 4.No Feathers 没有羽毛 5.No Bad Smell 没有臭味 6.No Blood 没有血丝 7.No Black Pad 无黑垫 8.No Bruise 无瘀伤 9.No Chemical Burns 无化学烧伤 10.Broken Bones 碎骨 <3% 11.Moisture Content 含水 < 5% 12.Drainage 排水 13.No Black Spot 无黑点 14.Shelf Life: 12Months 保质期:12个月 15.Frozen Requirement: Storage at 冻结要求:存储于 -40 16.Stocked at 储存于: -18 ℃ 17.During Transportation: Minus 18 ℃ 18.Freezing Process: BQF (Block Quick Frozen)冻结过程:BQF(区块速冻) 19.CERTIFICATION: Certificate of Origin Approved by Chinese Government Brazil : Brazil Origin
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Kaju Katli Mithai is a distinguished Indian sweet and comes in a unique diamond shape, decorated with silver leaves. Gujarati Kaju Katli is made of cashew nuts, ghee and sugar. Traditionally, it is served on Diwali and suits best as an ideal sweet for gifts on various occasions. Ingredients: Cashew, Sugar, Silver Leaves. Shelf life: Best before 25 days of packaging when stored in cool(20 – 25 degree C) and hygienic condition.
I will tell you a funny story I heard as a kid. It goes like this. Two farmers were returning home from a long day of work. They have to cross a Kabristan on their way home, but they are not terrified of it because they do it every day. They usually returned before or around sunset. This particular day they got really late, it was past 9 o’clock. One of them said to the other, it’s late and I am afraid we might see a ghost. As they were riding on their tractors they were snacking. While hogging on motichur ke laddu or Motichur Laddu, one of them said “bhoot ko mitha pasand hota hain” and, both of them started sweating. They heard a voice saying “eh dena!”. Both of them started arguing with each other “don’t try to scare me, I know you said it”, “No, you said it, don’t mess with me.” A frustrated ghost appears in front of them saying “I SAID IT” “CHAL LADDU DE AB!” Farmers started crying “humein jaane do please”. The ghost was very courteous and he only asked them “eh dena”. After a while, the farmers understood this ghost is not going to do anything and they kept driving. Ghost kept following them saying “eh dena”. Ghost really got annoyed and superficially stopped the tractor and tried to snatch the Motichur laddu from the hands of the farmer. The farmer scared to death fell down from the tractor and peed in his pants. started laughing and he got really loud and that also scared the farmers. One of the farmers got an idea he said to the ghost “you know what, here” raising his arms with a bag full of motichur laddus “you can have it.” The ghost happily went for the laddus and the other farmer at the same time lit his torch and ghost got scared and ran away. They realized that the ghost is scared of light and they kept lighting the torch all through the way and the ghost followed them from distance saying “eh dena” “eh” “Please” “ok one laddu and I’ll go away…” “eh dena”. Well, they said it was a true story. Ghee mein bane motichur ke laddu!! Aha! Even the dead love it! Motichur laddus are usually found in Rajasthan and Uttar Pradesh. They have a really long shelf life and are made from fine boondi. One more thing before I give away the recipe to you, do you know? Laddus were originally used as medicine in ancient india. Today they are fondly cared for in functions events and festivals, you can’t go without the sight of motichur laddu in an Indian festive season. How are these so much loved laddus made though? Motichu Laddu Recipe Ingredients To Prepare Motichur Ke Laddu – 2 1/2 cup gram flour (besan), – 3 cup ghee, – 2 pinch baking soda, – 1 1/2 teaspoon green cardamom, – 1/2 teaspoon edible food color. How To Make Motichur Ke Laddu Step 1 Make the boondi batter Take a large bowl to add 2 1/2 cups of gram flour, then mix orange colour and mix it well. Then, add some water and a little baking soda. Blend the mixture well and make sure there are no lumps. Once the blend attains a perfect consistency, it’s time to move to the next step. Step 2 Prepare the boondi Heat ghee in a large deep frying pan. Place a perforated ladle (jhada) on top of the oil and add some of the batter. Slowly let the boondi batter fall in the oil and cook them on a low flame, till properly cooked. Once done, place the boondi on tissue paper to remove excess oil. Step 3 Prepare sugar syrup and mix with the boondis Take a pan and add some water and sugar, and allow this blend to boil until it attains a two-string consistency. Then add some cardamom powder and let it cook. Then add the boondis and cook till the sugar syrup and boondi are perfectly mixed. Cover it with the lid and turn off the flame. Step 4 Garnish and relish! Grease your hands with a little ghee and start shaping the laddus. Place them in an open tray and garnish them with some crushed nuts and indulge in the goodness. Here’s the recipe from Masterchef Sanjeev Kapoor himself: How to make Motichoor Laddoo, recipe by MasterChef Sanjeev Kapoor I hope you enjoyed this blog for more bun recipes subscribe and stay tuned. Sayonara!
Suttarfeni or Sutarfeni is a delicate and delicious sweet that is often served as a dessert or snack. It is also a popular offering during festivals and special occasions. The name sutarfeni comes from the Gujarati words “sutar”, meaning “thread”, and “feni”, meaning “fine”. This refers to the shredded vermicelli-like texture of the sweet.
Lassi is a must-have summer drink in our house, it’s cooling and light, easy to make, and can be re-created in endless combinations depending on how creative you’re feeling and what you have lying around. Lassi is a blended yogurt drink that is very popular in the Northern Parts of India especially Punjab. We’ve all seen Punjabis with their parathas and lassi glass, being the happiest. It is made by blending curd or yogurt with water or milk, salt or sugar, and a few spices or herbs or even fruits, there are so many variations that you can try! We often make lassi using a wooden churner and blender. You can choose to blend the lassi ingredients in a blender or with a wire whisk or immersion blender. I often like to use a wooden churner, because it gives a more authentic taste! According to historic texts, lassi and its various forms have been prepared for centuries. Special versions with ingredients like honey are used in some Hindu rituals, and ayurvedic practitioners may prescribe lassi to treat specific conditions. One of the most common ingredients in the drink is toasted cumin, which is supposed to help digestion. Other special ingredients may be used in ayurvedic beverages as well, depending on the patient’s condition. It’s High in Protein which gives strength to the muscles. Patiala Lassi is made both sweet and salty. You can always go for masala lassi as well! And whenever you feel a little extra, you can make lassi with fruits like mango lassi, malai lassi and strawberry lassi! Most people make it with varying proportions of yogurt and water, so some drinks are very thick and chunky, while others may be thinner. The drink may be made even colder by being poured over ice, and some cooks like to top it with clotted cream to create an extra-rich flavour. Let me tell you how to make lassi at home, this is the recipe for sweet lassi by chef Sanjeev Kapoor. Trust me, once you try this recipe, you’ll fall in love with its simplicity and the incredible refreshment it offers! And if you’re curious about the lassi calories, you’ll be glad to know that this yogurt-based drink is relatively low in calories, making it a guilt-free pleasure for your taste buds! Ingredients for Lassi Recipe Yogurt 2 1/2 cups Sugar 1/2 cup Ice cubes as required Milk optional 1/2 cup Fresh cream as required Let’s make it: Step 1 Blend together yogurt and sugar for two minutes in a mixer/blender. Step 2 Add ice cubes and blend for a minute more. Step 3 If the mixture is too thick add a little milk adjust the consistency and blend once more. Step 4 Pour into serving glasses from a height so as to form a foam. Step 5 Top with malai and serve chilled. You will love this, trust me! Now, if you don’t have enough time to make it yourself or if you have guests coming over on short notice, you can just get lassi from Vijay Dairy, the best lassi shop near me! They not only have sweet, salty, or masala lassi but also a wide variation of lassi. Mango lassi, dry fruit lassi, and whatnot! We make it fresh with their Vijay dairy curd and milk. Remember we talked about variations? Mango lassi is my favourite, I love mangos! Fresh mangos add another zing to the lassi. Let me tell you the recipe I use to make mango lassi by Chef Sanjeev Kapoor. Curd – 1 1/2 cup Mango pulp– 1 cup Sugar – 2 tbsp Cardamom powder – a pinch Ice cubes – 5-6no Malai – 1 tbsp Pista chopped – a pinch Let’s make it! Step 1 Transfer mango pulp into a blender. Add sugar and blend. Add yogurt and blend again. Add crushed ice and blend to a smooth mixture. Step 2 Take serving glasses. Put chocolate sauce in a squeezy bottle. Squeeze the sauce on the inner sides of the glasses in stripes. Pour lassi and fill up the glasses. Step 3 Garnish with some more chocolate sauce and top with pistachio slivers. Step 4 Serve chilled.
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