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Daily Use English Sentences (eBook)

Daily Use English Sentences (eBook)

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by Manik Joshi (write a review)
Type: e-book
Genre: Education & Language, Self-Improvement
Language: English
Price: Rs.149.00
Available Formats: PDF Immediate Download on Full Payment
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Description of "Daily Use English Sentences (eBook)"

Number of Pages: 81
Format: PDF
Dimensions: 8.5 inch x 11 inch
[Paper Size: A4]

This Book Covers The Following Topics:

English Sentences -- KITCHEN
English Sentences -- TWO-WHEELER
English Sentences -- BUSINESS
English Sentences -- COURT
English Sentences -- CRIME
English Sentences -- ACTIONS
English Sentences -- TIME
English Sentences -- POLITE EXPRESSIONS
English Sentences -- PHONE
English Sentences -- PASSING AWAY
English Sentences -- MEDICAL
English Sentences -- POLITICS
English Sentences -- NATURAL DISASTER
English Sentences -- WEATHER
English Sentences -- FIRE
English Sentences -- MISCELLANEOUS TOPICS

Sample This:

Part - 01 – Daily Use English Sentences -- KITCHEN

ADD
Add cauliflower.
Add cumin seeds. When crackling, add red chilies.
Add peas and mix well. Add remaining water. Stir once.
Gradually add half cup water to coriander and cumin powder, blending into a smooth paste.

BOIL
Boil water with seven basil leaves till the water turns dark.
Boil one cup of water. Add cheese cubes into it until they melt properly.
Boil vegetable until it is partly cooked.

BRING
Bring the sauce to simmer.
Bring the cooker to full pressure.
Bring to full pressure on high heat.
Bring to boil on high heat.
In a pan bring milk to boil.

‘COLOUR’
Fry till pale brown.
Fry to a golden brown.
The mutton has been browned.
Cut cheese into cubes and fried to a golden brown.
Fry till rice turn opaque.
It starts turning pink. It turns pinkish brown.
Heat oil and butter together till smoky.

COOK
Cook for about 2 minutes.
Cook for less time rather than more.
Cook vegetables in minimum oil.
Cook dish over medium-high heat on both sides.
What dishes are cooked today?
Cook till gravy is slightly thickened.
Cook till liquid dries up.
Cook without a lid on for 10 minutes before adding 100 gm each of diced carrots and onions.
His servants cooked the tastiest food possible.
Cooking process is barely a few minutes.
Overcooking ruins the taste.
Hours of open pot cooking are just reduced to mere minutes in pressure cooker.
Slow down or speed up cooking by either cutting the vegetables thickly or thinly.
Indian cooking makes liberal use of coconut.
Art of cooking lies in the selection and combination of spices rather than their quantity.
Mention of cooking makes one think of rich aromatic foods.

CUT
Cut potatoes into four pieces each lengthwise.
Cut square pieces of sweets.
Cut the mango into slices.
Cut as desired or as per recipe requirement.
Cut the loaf into thick slices.
Cut the tomatoes in half.
Cut in halves.
With a sharp knife, cut away peel.

DRAIN
Drain off cooking liquid and reserve.
Drain off excess oil leaving one cup in cooker.
Drain the water.

DROP
Drop the cherries into the bowl, seeds and stems into a large pan.

DRY
Drain the water. Dry potatoes by shaking pan over low heat.
Dry it before use.
The dry chicken tastes best with chapattis while curry type goes well with rice.

FRY
Fry it on both sides.
In many dishes, frying before pressure-cooking is essential.
Fry one cup vermicelli in a small quantity of butter till light brown.
Boil 6 cups of milk and cook the fried vermicelli in it.

GRIND
Grind ginger into paste.
Grind together ginger and garlic into a paste.
Grind together cloves and cinnamon into a powder.
Prefer to use whole spices and grind them fresh each time in a blender.

HEAT
For tempering, heat oil in cooker for about 2 minutes.
Heat 2 tablespoon oil in a pan for about 1 minute.
Heat 3 spoons of water in a non-stick pan.
Heat in skillet over low heat with two tablespoons oil.
Heat up a pressure cooker.
How much heat? High, low, medium
Set the microwave to a low/high/medium heat
Reduce heat and cook for 3 minutes.
Reduce heat from high to medium (or low).
Turn off heat.
Return the pan to heat and stir for a few minutes.

About the author(s)

Manik Joshi was born on Jan 26, 1979 at Ranikhet and is permanent resident of Haldwani, Kumaon zone of India. He is an Internet Marketer by profession. He is interested in domaining (business of buying and selling domain names), web designing (creating websites), and various online jobs (including 'self book publishing'). He is science graduate with ZBC (zoology, botany, and chemistry) subjects. He is also an MBA (with specialization in marketing). He has done three diploma courses in computer too. ManikJoshi.com is the personal website of the author.

Book Details
Publisher: 
Manik Joshi
Availability: Available for Download (e-book)
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