Unable to add beneficary in PNB Net Banking

While adding beneficiary in PNB Net Banking following error is shown is

Maximum beneficiaries to be added in a day limit is not set
 or
You have exceeded the limit for adding the beneficiary.

I have been using net banking of many Banks but none of the banks expect you to first specify in number on how many beneficiaries you are gonna add.

But PNB wants to first specify the number of Maximum beneficiaries you are gonna add in a day. (Stupid i know and i agree with you).

So here is how to do it

Dashboard> Set Limits > Maximum Number of beneficiaries > Change the number Zero to 10.

Confirm by entering the OTP.



Voilla !! Now you can easily add beneficiaries.

Compare Groundnut Oil

Comparison Ground Nut Oil

Brand	Staturated FAT	MUFA	PUFA	Transfat	Other	Total FAT		Price/ Litre
Indic Wisdom	13	43	41		2	99		280
Ramyam	14	32	42		12	100		280
Happy Healthy Me	14	77	7		2	100		450
Nalabagam	15	37	47		1	100		360
Pro nature	17	40	32		11	100		266
Farm Naturelle	17	40	32		11	100		408
Natureland	17	46	32		5	100		251
Go Earth	17	46	32		5	100		260
Nutriorg	17	45	33		5	100		308
24 Mantra	17	46	32		5	100		347
Organic Tree	17	46	32		5	100		400
Pure & Sure	17	46	32		5	100		410
B & B organics	18	47	33		2	100		400
Pure Nut	18	49	33			100		113
Dhara	18	54	28			100		148
Yogis	18	49	34			101		450
HealthKart	19	46	32		3	100		500
A.S	20	50	30			100		109
Pristine	21	49	29		1	100		277
Dalda	25	48	25	2		100		185
Aditha	25	21	54			100		428
Ponmayil	32	35	32		1	100		270

Compare Ghee

Ghee, in simple words, would be butter from which the sugar lactose and the protein casein have been removed. What is left behind would be 100% butter fat. Butter oil refers to the fat-concentrate obtained mainly from butter or cream by the removal of nonfat solids. The terms “milk fat,” “anhydrous milk fat,” “dry butter fat,” and “dehydrated butter fat” are used synonymously with butter oil. This is obtained from heating. Difference Butter Oil: Contains a higher concentration of medium-chain triglycerides (MCTs) due to its processing method, which involves separating the milk solids and water from the fat. Ghee: Contains a higher proportion of long-chain fatty acids and saturated fats due to its traditional method of preparation that involves simmering butter to remove impurities. Ghee: Due to its high smoke point (around 450°F or 232°C), ghee is ideal for high-heat cooking methods such as sautéing, frying, and deep frying. It remains stable at high temperatures without breaking down or producing harmful compounds. Butter Oil: While butter oil has a higher smoke point than regular butter, it generally has a lower smoke point than ghee. Cost of butter oil is only 10% of ghee.