Daily Use English Sentences in daily life related to various topics — Daily English Sentences - kitchen, two-wheeler, business, law and order, actions, time, polite expressions, phone, passing away, medical, politics, natural disaster, weather, fire, 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. Gradually add half cup water to coriander and cumin powder, blending into a smooth paste. —– BEAT – Beat together curd, milk and condensed milk till well blended. —– 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. —– CHILL – Cover and chill well. — COAT – Coat the prawns in enough cornflour and dip in beaten egg white. — ‘COLOR’ – 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. The cooking process is barely a few minutes. Overcooking ruins the taste. Hours of open pot cooking are just reduced to mere minutes in the pressure cooker. Slow down or speed up cooking by either cutting the vegetables thickly or thinly. Indian cooking makes liberal use of coconut. The art of cooking lies in the selection and combination of spices rather than their quantity. The mention of cooking makes one think of rich aromatic foods. — CRUSH – Crush food into a soft mass. —– 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 the peel. —– DESEED – Deseed the cherries over a bowl so the juice is not wasted. —– DIVIDE – Divide onion into two batches. —– DRAIN – Drain off cooking liquid and reserve. — Drain off excess oil leaving one cup in the 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 the pan over low heat. Dry it before use. The dry chicken tastes best with chapattis while the curry type goes well with rice. —– DUMP – They dumped mango half-eaten. —– EMPTY – Empty the plate onto the designated slab. —– FLICK – Flick rice gently with a fork to separate grains. —– 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 a 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. —– GROUP – Group onion into 2 batches. —– HEAT – For tempering, heat oil in the 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 of oil. Heat up a pressure cooker.
