Difference between Formwork and Scaffolding

The Formwork and scaffolding are used in the construction industry.  When construction teams need to  hold it in place until  to the desired shape, they use formwork. It can be defined as permanent or temporary casings. Scaffolding difference  from formwork significantly, they are used the  temporary structures in working platforms to support people during construction, maintenance, or repair work .


   

Scaffolding is used creating stages, sets  for the movies, making hanging platforms.  Formwork and scaffolding are  the construction industry because of the myriad ways. Formwork and scafoolding  needs to have the requisite strength. The wet concrete applies a great deal  to the formwork. If the formwork is underdesigned to support the weights required, it can bend or break as the concrete is being filled.

sugar paratha recipe

 

ingredients                                                    

a) 2.5 cups  flour
b)1 or 2 tsp oil
c)salt
d)1/2 tablespoon of sugar
e)1 cup water

Method 

1.)Mix the salt with the flour and add the oil and  water.
2.)Knead into a smooth dough. add some more water if required.
3.)Keep the dough covered for 15-20 minutes.
4.)Take a medium sized ball from the dough.
5.) Roll the ball to a small
6.)Sprinkle sugar all over the rolled dough.
7.)Roll again on a dusted flour to approx 5-6 inches in diameter circle.
8.)Cook on a tava with oil or ghee until both the sides of the paratha
9.)Serve sugar paratha immediately.
                           

4 TYPES OF SCAFFOLDING COMMONLY USED IN BUILDING CONSTRUCTION

COMMON TYPES OF SCAFFOLDING

a) Brick layer’s Scaffolding or Single Scaffolding
b)Mason’s Scaffolding or Double Scaffolding
c)Steel or Tubular Scaffolding
d)Needle Scaffolding or Cantilever Scaffolding

a) Brick layer’s Scaffolding or Single Scaffolding:
In these  type of scaffolding a series of vertical member made of bamboo or timber, are firmly fixed into the ground in a row parallel to the building wall. These standards are connected to each by a longitudinal horizontal member. The height of the scaffolding is a very high to maintains its the  stability, sometimes diagonal members  are provided. 

b)Mason’s Scaffolding or Double Scaffolding:
This type of scaffolding is commonly used to the case of stone masonry. It is stronger than brick layers scaffolding. The primary differences between brick layer’s scaffolding.

c)Steel or Tubular Scaffolding:
The construction of steel scaffolding is similar to that of brick layer’s and mason’s scaffolding. The primary differences are Instead of using timber. These standards are fixed on a square or round steel plate by means of welding.

d)Needle Scaffolding or Cantilever Scaffolding:
In these  type of scaffolding instead the fixing the standard in the ground, . Platform on which stand are placed is called needle. A needle is a cantilever structure, projected out from the holes in wall.

Dal Makhani

Ingredients

1 cups sabut urad daal

1 Tablespoon salt

1/2 Tablespoon ginger

1 Tablespoon butter

1/2 Tablespoon oil

1 teasoon jeera

1/2 teaspoon kasoori meethi

1 cup tomato puree

1/2 teaspoon chilli powder

1/2 teaspoon sugar

1.5 cup cream

4 cup water


Method

1.To add the water,salt and ginger in a daal and Cook until daal becomes tender.

2.In a heavy based pan, heat butter and oil and add shahi jeera and kasoori methi. When they splutter add tomato puree, remaining salt, chilli powder and sugar.

3.Stir-fry over high flame.

4.Add cooked daal and boil it.

5.Leave to simmer, uncovered, till well blended Stir-in cream and once it gets heated.

                   

5 essential cooking utensils every kitchen should have.

1. Knives:
 This is very versatile knife. Find one that you are comfortable with. The second is paring knife. This is the small one that you need for more delicate, removing seeds from an apple. The most important thing is to take good care of your knives and keep them well sharpened.
                                                     
2.Vegetable Peeler:
A peeler is a very useful  tool. It  does not take up to much space in the kitchen.You can peel fruits and vegetables with your peeler. It takes much longer and you have to be pretty skilled to peel with a knife if you want to minimize your waste.
                                                
3.Large Spoons:
There are many different types of spoons that you can buy , but I think the most valuable are Large Spoons which can be used for pretty much everything. Easy on any non-stick surfaces.A good stainless steel spoons.
                                             
4. Tongs:
 I prefer using tongs  when turning meat. When you turn meat with a fork you have to poke it. They can also be used for salad, serving, and pulling hot things out of the oven. 
                                                             
5.Sieves:
You not think about a sieve until you need one.  when you need to strain veggies, drain the water of from pasta, veggies in the sink. I like to have a smaller hand-held sieve. A good large one that you can expand over the sink.
                                                   

4 Easy Tips To Effectively Clean Your Stainless Steel Cookware

1.) Clean any crusted from the cookware. If the pan has food crusted on to it, start by soaking it for several hours in warm, soapy water. Drain the water, and then scrub  with a scouring pad. This will remove most food build-up.

2.) To Clean any burn marks from the cookware. If your pan has heat damage you may be able to clean it of using baking soda. Make sure the pan is completely dry, then  generous amount of baking soda onto the surface. Rub the baking soda around the pan thoroughly with a dry cloth or sponge.

                                 

3.) Clean any water spots from the utensils .The  Water spots are actually caused by the minerals. The water spots can also result. If you hand dry your pans, water spots are not likely to be a problem. 

4.)You should only add the salt. Then boiling the water . If you add salt to cold water, it metal detector. Instead of the salt, you could also try adding lemon juice in the pan. 

Ingredients

Curry leaves - 1 cup

Coconut - 1/4 cup
Tamarind - 1 teaspoon
Urad Dal - 1/2 tablespoon
Gram Dal - 2 teaspoon
Green Chillie - 1
Oil - 1/2 teaspoon
Mustard seeds - 1/2 teaspoon
Hing - a small pinch
Salt

Method

1.Dry roast urad dal till golden brown.
2.finally add the tamarind mix and switch it off, then roast curry leaves till it shrinks.
3.Grind coconut, tamarind,roasted urad dal.
4.curry leaves along with gram dal, green chillies and required salt to a fine paste adding water.
5.Heat oil and add mustard seeds, hing and transfer the tempering to the chutney and mix.
6.Serve with hot idlis or mini othapams like as I did.