शैडोइंग अभ्यास: I Tested TikTok Recipes that SHOULD NOT EXIST! - वीडियो के साथ अंग्रेजी बोलना सीखें

Today I'm testing TikTok recipes that either should not exist or look way too good to be true.

I don't recommend it.

2 out of 10.

Because people keep taking perfectly normal food and pushing them way too far.

And I need to find out if it's genius or a crime.

Starting with this three ingredient, gas station slushie.

Or you mean a slurpee?

But it looks really easy.

He just starts off with some ice, some lemon lime soda.

I'm using poppy here.

It kind of just eyeballs it until it like reaches half of the ice

and I never knew how they achieved that delicious blue Raspberry flavor in the slurpee, but now I know because he uses jello flavor his which

if you think about it kind of makes sense I think

he just eyeballs a good amount of it into the blender and now he gives it a whirl

It may have gotten stuck but that actually worked out quite well Well, somebody said so we don't need a ninja slushie.

I don't know.

I don't have one, but that'd be interesting to test There is a heat wave going on right now,

and if this is actually good might be genius It's a little more icy than a slurpee,

but it's not bad.

It's a little bit on the Extra sweet side somebody said club soda is better than Sprite

and makes it less sweet But somebody else said cherry jello

and coke perfect combo that actually sounds like would be delicious

But then somebody went and took your perfectly good blue slushie

and topped it with Sour Patch Kids

and I have to say sometimes over the top is not a bad thing

because the sourness from the Sour Patch Kid is Exactly what this drink needed.

I'm gonna have to say this was a genius recipe 8 out of 10.

But keep watching because the recipes only become more unhinged from here.

There's this viral new trend where people are putting salmon sashimi into a McDonald's Filet-O-Fish.

I have a confession.

I genuinely gagged when I saw this video, but yet here we are.

Let's dissect the Filet-O-Fish first.

Because in the video, her Filet-O-Fish had the perfect skincare bun.

Mine has a few wrinkles on it, but hers is filled with tartar sauce.

And looks like I got a glob too.

But I think the reason why this video went so viral was

because people were curious and wanted to know if raw fish would go with fried fish.

I mean, there's so many things in life that you could be more curious about.

Why this combination?

Okay, she went in with like thick layers of sashimi here.

So I'm going to cut mine in half.

I'm using king salmon.

Let's slice it into thick pieces with the world's sharpest knife.

I'm not going to lie.

My stomach hurts a little bit already.

Let's layer it on.

Usually I would dip my salmon sashimi in some soy sauce or ponzu or spicy mayo We just have tartar sauce.

Somebody said I love both but together Absolutely not.

I mean who thought of this?

Why?

I'm sorry, but whoever said

that this is a good combo is lying to you I feel like the Filet-O-Fish is pretty like greasy

and just tastes fishy already, but add another layer of Sliminess on top of

that you don't get to enjoy the full deliciousness of the sashimi

That you would dip with some soy sauce and have with the warm rice instead you just get fried

fishy Double fishy gunk.

I don't recommend it two out of ten, but what are they gonna think of next?

Caviar with chicken nuggets

So flan is a beloved dessert across the world

and my mom makes the best one in my opinion

But this is the first time I've seen anybody make flan in the microwave Do you know what happens

when you cook egg in the microwave?

I don't know, but let's see

if it works He says there's only three ingredients to this recipe

and he says it only takes five minutes to prepare first

He adds some sugar to his mug I think he said it has to be ceramic, but I have thick glass right here

that hopefully won't crack We'll add a generous amount of sugar

and then a teaspoon of water to make our caramel He puts it in the microwave

and gets it to this nice beautiful amber color

And this is where I'm also nervous because sugar can really burn in the microwave fast Oh my god!

Oh no!

Well at least amber was achieved.

I still have PTSD from the last time I got burnt from hot sugar.

I still have the scar to show for it.

So we're not gonna try that again.

We're gonna do it the right way.

We're gonna do a stove top, molting sugar with water until it's nice and amber.

Then I'm gonna pour it into my ceramic cup this time into my ceramic cup this time.

We got this in about a minute.

Wasn't that so much easier than the microwave?

But I gotta work fast.

Let's swirl it around.

Look at that gloss.

And now we can start assembling the flog.

He starts with one egg.

Ooh, that's a nice yolk.

Some sugar, milk, vanilla, and now just mix it up.

And then he just pours it straight into the caramel cup.

I learned from my mom that you should strain it to get rid of the bubbles and the stringy egg white parts, but he just pours it right in, so I'm already skeptical.

And now we pop it into the microwave again for 30 second increments, two to three times until it comes out nice and jiggly.

We either get scrambled eggs or we get flan.

After the first 30 seconds, it still looks super watery, so I had to put it back in for another 30.

And I waited for a third time.

And this is what it looks like after three intervals of 30 seconds.

It got a little bit curdly, but then the inside is still super wet.

I guess that's what he said it should look like.

So all in all, it took me a minute and 30 seconds to get it to maybe overcook, maybe not, I don't know.

But now we have to pop it in the fridge for one hour to let it cool down.

100

Somebody said, I made it and left it to cool and my mom thought it was something rotten and threw it away.

101

It's been an hour and our flan feels cold, but for some reason it still doesn't look like a flan.

102

It doesn't look like it's set yet, so I just don't know.

103

But it's time to do that satisfying flip reveal.

104

Oh, we already have the caramel spilling out.

105

But did it flan?

106

Ewww!

107

Well, I mean I guess part of it flaned.

108

I think if I were to cook it any longer, the top would have been scrambled and the bottom might have set okay.

109

But for the part that did cook, let's see what we got.

110

It does look silky and have that jiggle.

111

The top part is silky.

112

It is beautiful.

113

But the bottom part where the egg kind of overcooked, it's kind of, uh, hmm, scrambly if you know what I mean.

114

All in all, an iconic dish like this made by your abuela

115

or your benguai or your mom should be made with love, low and slow, with lots of care.

116

Not something in the microwave as a shortcut, because this is what you get.

117

Don't take it too far.

118

3 out of 10.

119

This next recipe is like true fruit taken way too far.

120

It's a crunchy frozen raspberry mousse dessert pastry.

121

It's a mouthful already.

122

That looks like a raspberry, but it has different kind of layers inside.

123

It's giving frozen yogurt clusters, but make it luxury.

124

This also might be one of the harder recipes I've ever tried on this channel, so bear with me.

125

But first, we're gonna start by cooking up our raspberries.

126

She starts by adding some frozen raspberries into a saucepan, and then she sweetens it up with some sugar and lemon juice.

127

Okay, now we're supposed to let it cook down for about five minutes until it becomes nice and jammy.

128

Alright, our raspberries are looking good.

129

And now she takes her immersion blender and blends it directly in the saucepan, but mine's kind of big and shallow And you already know what's gonna happen with that.

130

So I'm gonna pour this into a measuring cup and do it that way

131

And now she takes a strainer and passes the puree through it.

132

We got to remove the seeds.

133

Let me scrape off the bottom.

134

This is like liquid gold Okay, but we're not quite done yet because now she mixes some gelatin with water,

135

blooms it, and then mixes it into the raspberry puree.

136

Somebody said this is the best video I've seen on this recipe.

137

I guess somebody else said they tried it without gelatin and it just kind of got everywhere.

138

So this stabilizes things.

139

But now she pours the raspberry puree into a mold.

140

I'm using these little hearts here because I feel like it would be such a sweet surprise.

141

No big deal if it gets everywhere.

142

Just wipe it off.

143

Now all we have to do is freeze it for one to two hours and let it firm up.

144

And now we work on the mousse.

145

She starts by pouring some white chocolate into a cup and melts it.

146

I'm gonna melt mine in the microwave for two 30-second increments.

147

Halfway through, I like to give it a quick stir so nothing burns.

148

Let me check if our white chocolate is good.

149

Oh, yeah.

150

Definitely mixable.

151

Now she pours in more raspberry puree and some gelatin.

152

The tin mixes everything up until it's nice and liquidy.

153

And I'm praying my white chocolate does not seize.

154

And I think we're good.

155

Oh yes.

156

Oh, thank goodness.

157

I was nervous for a second there because white chocolate burns, seizes, doesn't play well with others.

158

It's just temperamental.

159

But I'm happy this worked out.

160

Okay, now to finish off our mousse, we're gonna whip up some heavy cream.

161

It looks like we're almost there.

162

I have to get it to pretty stiff peaks, but not quite butter. And we're good.

163

Somebody asked, what?

164

No powdered sugar in your whipped cream?

165

Well, technically you don't need it because there's already white chocolate and that raspberry puree in here.

166

So I think it'll be good and sweet enough.

167

Now just mix it in until it's still nice and fluffy.

168

Okay, our mousse is done.

169

And now we're going to fill it into these realistic giant raspberry molds.

170

But first, I have to fill my piping bag.

171

Our mousse is looking so fluffy.

172

I'm honestly so tempted to just take a swipe and see how this tastes, but I'm gonna wait.

173

We're gonna pipe it in halfway and then

174

give it a couple of taps to smooth everything out cause remember our frozen hearts from earlier?

175

Well, it's time for them to go into the mold.

176

Oh, look how pretty it is.

177

Just stick it right in, kind of tuck it in there.

178

Oh, I love how this looks.

179

And then she continues filling it all the way, except somebody said, where's the cake filling?

180

I've seen some with cake fillings before and that got me so curious because I love cake.

181

So we're going to do half with cake and half without.

182

I'm just going to tuck my cake nicely inside.

183

Okay now I just need to make sure to fill the rest of the way with cream

184

and make sure there's no air bubbles.

185

Give it a couple more taps to smooth out

186

and now back into the freezer it goes except we're going to freeze it overnight and finish the rest later.

187

I like pickles as much as the next person but this is a loaded pickle dip that this creator promises.

188

You'll get a kiss from your favorite aunt and

189

if you don't end up liking this dip he'll give you

190

And apparently a lot of people on TikTok really want his cat because it went super viral.

191

But what if you don't like cats?

192

Anyways, this pickle dip looks completely over the top, so let's try it.

193

Okay, so let's start by chopping up all the materials.

194

First things first, since it's a pickle dip, I need almost two cups of chopped pickles.

195

I'm guessing two cups is probably like two whole pickles.

196

I might end up with a love-hate relationship with pickles after this.

197

Let's get it nice and minced.

198

Then we'll chop up some dill to make it even more pickly.

199

Shallots, crumble up some bacon, and shred some cheese.

200

Somebody asked, what if I don't even like dill pickles?

201

I mean, I'd say this recipe probably isn't for you.

202

This is starting to remind me of what a potato salad would be like, except there's no potatoes.

203

Somebody in the comments says cheese should not belong in this recipe, and I do feel like there's a lot going on, but we'll see about that.

204

We got our last bit here, and now let's load up our pickle dip.

205

He starts by adding a lot of creamy things into a bowl.

206

We have Greek yogurt, sour cream, and cream cheese.

207

Then he tosses in our chopped pickles.

208

Ooh, it's juicy.

209

The crumbled bacon, some dill, the shallots, and then for seasoning.

210

And then I guess he likes it spicy because he's about to drop in some red hot chili peppers.

211

That's enough.

212

Now I'll drop in our shredded cheese, some more hot sauce, and a packet of ranch dressing.

213

So now we have like a loaded potato ranch pickle dip.

214

There's a lot going on and I hope this mixes well.

215

That is a lot creamier than I thought it would be, but it actually looks pretty good.

216

He then dips it with some crackers.

217

I've got my Ritz crackers here.

218

We'll get a nice big scoop.

219

There's a lot going on.

220

It's dilly, it's salty.

221

The cheese gives it a nice like softer texture, but I don't think the crackers are quite crunchy enough.

222

So I'm gonna take your crackers and raise you dill pickle chips.

223

Now that's what I call a dip me daddy.

224

But your aunt can keep her kiss and you can keep her cat too.

225

I'm gonna give this dip a 7 out of 10.

226

Apparently this next dish is called ginger smashes milk.

227

It's literally just ginger juice mixed with some hot milk and it solidifies into a custard.

228

I saw the video and I watched it happen, but I still don't fully believe it.

229

So I have to try it for myself.

230

Okay, so she starts by cleaning and peeling her ginger.

231

I've already cleaned this, so now I'm just gonna peel it with a spoon.

232

The skin just scratches right off.

233

Now I'm just gonna take my grater and just grate the ginger straight into a bowl.

234

Somebody said, can I just use bottled ginger juice?

235

To which the creator said, it only works with fresh ginger.

236

The enzymes get destroyed the second you heat or process it.

237

So if you're thinking about using bottled, don't.

238

I don't really see any juice here.

239

It's just ginger clumps.

240

Is this gonna work?

241

I'm supposed to make enough to get one tablespoon's worth of juice, but this is looking pretty dry.

242

Need to grate some more.

243

Now she takes the ginger meat and then she pushes it through a sieve which extracts more juice.

244

We have juice.

245

Looks can be deceiving.

246

It looked bone dry, but look how much liquid I got out of it.

247

Okay, I've got my ginger juice.

248

Now let's warm up our milk.

249

The creator said this is supposed to be a heartwarming dessert except somebody else said, I made this a month ago.

250

Yeah, it was bitter.

251

It was not pudding or dessert.

252

It was just bitter.

253

So I'm thinking we should add a little bit of sugar.

254

And then we'll heat it up to 165 degrees.

255

All right, it's ready.

256

And now we just pour the hot milk directly into the ginger juice, cover it, and let it sit for eight minutes minutes.

257

Now if you're like me and still wondering how ginger juice and hot milk can actually solidify, I think we need a call in professor Zong.

258

Attention class!

259

The way that this works is

260

that the enzymes from the ginger reacts with the milk proteins and causes it to solidify on its own.

261

It's not black magic, it's science, and now you know.

262

And it's done.

263

I don't know it still looks the same It's not even watery to me.

264

But she says to see if it really works, you have to pass the spoon test.

265

Let's see if we made some magic or not.

266

It worked!

267

Oh my gosh!

268

That is crazy!

269

It looks somewhere in between like tofu and panna cotta, but she says it's supposed to melt in your mouth.

270

So now, let's see how it tastes.

271

It looks sort of like yogurt.

272

That's jiggly I don't know how to explain it, but is it gonna be bitter?

273

Cheers Wait, that is so comforting.

274

It's not bitter at all It's a little bit spicy from the ginger

275

and the milk honestly reminds me more of like silken tofu or or runny jelly more than anything,

276

but it's delicious and I made some magic today.

277

Eight out of 10.

278

It's the next day and our raspberry mousse should be set by now, but our next step is to make our candy coating.

279

She uses a mixture of cocoa butter and other stuff, but we have candy melts.

280

And just so it's not so intensely red, I'm gonna add some white in there too.

281

Let's melt it.

282

All right, our candy melt is nice and loose.

283

Our raspberry is firm.

284

Let's unmold it.

285

I'm gonna do one with cake and one without.

286

I'm hoping this isn't gonna be too difficult for me.

287

Oh, my air bubbles did not cover the whole thing.

288

So there's like little imperfections, but that's okay.

289

Now she sticks in a skewer and dips it right into the chocolate.

290

I wanna be able to see the raspberry outline.

291

So I'm just gonna tap off the excess.

292

Cause the best part about these crunchy pastries Is that they look so realistic.

293

But my first try is not looking so hot.

294

Because our mousse is frozen, it freezes so fast.

295

Okay, I have one more to dip.

296

So I'm going to put this one right here.

297

Okay, let's try my luck with this one.

298

Pull it out.

299

Oh.

300

We're seeing those bumpy little shell that you should from a raspberry.

301

Yes.

302

But I still can't get it quite smooth.

303

Okay, I love cake.

304

So I have to try that one first.

305

Let me remove it from the stick and just so you guys can see what it looks like inside.

306

I'm gonna cut it This looks so good.

307

Oh my gosh, it's so professional.

308

I can't believe I did that.

309

Now.

310

Let's see how it tastes

311

I just got to the jelly center

312

and it almost just like melts in your mouth

313

And there's like a nice tang to it the crunch from the shell and then the cake is it that like softness.

314

Now I understand why this went so viral, but you know why else it went so viral?

315

Because people can do this and break it apart. So satisfying.

316

Mmm.

317

That was a lot of work to make this, but it's so good.

318

10 out of 10.

319

This next one might just be one of the most over-the-top things I've ever seen.

320

Of course, we've seen butter boards, butter candles, and now someone decided to make chocolate candles.

321

It could be a genius idea actually.

322

So of course I had to go and buy all the candle making tools to make this.

323

She uses a cup so that's fine.

324

But first things first, let's melt our chocolate.

325

I think she only used milk chocolate, but since I have it from our last video, let's use a combination of milk chocolate and white.

326

She starts by pouring her chocolate into a cup with the little wick at the bottom.

327

Everybody in the comments was getting so mad that you're gonna be eating wax from the wick, but somebody said, Y'all worried about little wax?

328

Meanwhile as kids we had these.

329

It doesn't look quite full enough.

330

I might do a little bit of a layered situation later.

331

But let me go ahead and set the wick through this tool.

332

Let it stand on its own while we work on the most interesting part of this recipe.

333

The animals.

334

She unmolded this chocolate rabbit and it looked so cute.

335

And since I already have these little bears, I'm gonna do the same.

336

But now how do you get the wick to go through?

337

I did a little bit of research and found

338

that people use this little tool to poke a hole and thread the wick right through.

339

Okay, I've successfully threaded it and now let me go ahead and put it in a cup to stabilize the bears.

340

And then we pour.

341

I might not have enough chocolate to make two bears.

342

Well, since I have this much left, might as well fill the cup up.

343

It'll be the prettiest two-tone chocolate candle you've ever seen.

344

Our candle feels nice and firm and looks pretty set.

345

So let me go ahead and remove the paper.

346

It actually looks so cool.

347

Oh my gosh.

348

This looks like a pudding cup.

349

Let me cut the wick.

350

What?

351

This is actually insane.

352

Now let me unmold the bear.

353

Careful not to break him.

354

This one is a lot harder than the cup.

355

No. I think I broke his head off.

356

Ugh.

357

I finally managed to get him out, but that'll be our little secret.

358

Let me place them down here.

359

Light these candles up and see if they're good for dipping or just here for the looks.

360

And by the way, if you're wondering, I found these organic beeswax wicks that apparently just melts right onto the chocolate.

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So once the wax part touches the chocolate, it burns out.

362

It doesn't keep burning!

363

I was scared.

364

Nooooooooooo Wait a minute.

365

All that for nothing?

366

I was scammed.

367

The chocolate candle looks good though.

368

2 out of 10.

369

But if you like this video YouTube thinks you'll like this one too.

370

See you next time.

371

Bye

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इस पाठ की शब्दावली और बोलने के सुझाव

यह B2 स्तर का स्पीकिंग पाठ वीडियो “I Tested TikTok Recipes that SHOULD NOT EXIST!” पर आधारित है। इस वीडियो में शैडोइंग के लिए 371 वाक्य और 3841 शब्द हैं। बोला गया हिस्सा 21:27 लंबा है। वक्ता लगभग 179 शब्द प्रति मिनट की स्वाभाविक गति से बोलता है, जो रोज़मर्रा की बातचीत के करीब है। केवल 79% शब्द अंग्रेज़ी के 3,000 सबसे आम शब्दों में से हैं, इसलिए शब्दावली कठिन है।

इस वीडियो की मुख्य शब्दावली

वीडियो के 15 सबसे कठिन शब्द, उच्चारण और अर्थ के साथ:

शब्द	उच्चारण	अर्थ
ginger संज्ञा	/ˈd͡ʒɪnd͡ʒɚ/	आदा
pickle संज्ञा	/ˈpɪkəl/	अचार
pour क्रिया	/poɹ/	बहना
microwave संज्ञा	/ˈmaɪkɹoʊˌweɪv/	माइक्रोवेव, सूक्ष्मतरंग
candle संज्ञा	/ˈkæn.dəl/	मोमबत्ती, शमा
freeze क्रिया	/ˈfɹiːz/	जमना
wick संज्ञा	/ˈwɪk/	बाती, बत्ती
dill संज्ञा	/dɪl/	सोआ
sashimi संज्ञा	/səˈʃiːmi/	साशिमी, सशिमी
dessert संज्ञा	/dɪˈzɝt/	मिठाई, हलवा
caramel संज्ञा	/ˈkæɹ.ə.mɛl/	कैरमेल
yogurt संज्ञा	/ˈjɒɡ.ət/	दही
ceramic संज्ञा	/səˈɹæmɪk/	मृत्तिका कृति
spicy विशेषण	/ˈspaɪsi/	मसालेदार, तीखा
amber संज्ञा	/ˈæm.bəː/	एम्बर

वीडियो में आने वाली फ़्रेज़ल वर्ब

शब्द	उच्चारण	अर्थ
go ahead क्रिया	/ˌɡoʊ əˈhɛd/	आगे बढ़ना

दोहराने लायक वाक्य

वीडियो के छोटे, पूरे वाक्य जिन्हें आप रोज़ की बातचीत में इस्तेमाल कर सकते हैं:

I'm not going to lie.
I mean who thought of this?
No powdered sugar in your whipped cream?
Somebody asked, what if I don't even like dill pickles?
Somebody said, can I just use bottled ginger juice?

इस वीडियो का व्याकरण

वक्ता जिन संरचनाओं का सबसे अधिक प्रयोग करता है, वीडियो के असली शब्दों के साथ:

संरचना	वीडियो में
शर्त वाले वाक्य if + उपवाक्य, will/would + क्रिया — शर्त और उसका नतीजा	if raw fish would go
Passive voice be + past participle — ज़ोर इस पर कि क्या होता है, न कि कौन करता है	is filled · was achieved · have been scrambled
Present perfect have/has + past participle — बीता हुआ काम जिसका असर अभी भी है	I've seen · I've ever tried · I've already cleaned

ध्यान देने योग्य उच्चारण

वक्ता 136 बार संक्षिप्त रूपों का प्रयोग करता है, जैसे I'm, gonna, don't। इन्हें वैसे ही छोटा बोलें जैसा आप सुनते हैं।

“sh” और “zh” की ध्वनियाँ: sashimi /səˈʃiːmi/, gosh /ɡɑːʃ/, shallot /ˈʃælət/, confession /kənˈfɛʃən/, shallow /ˈʃæloʊ/
लंबे शब्द — बलाघात सही रखें: solidify /səˈlɪdɪˌfaɪ/, ingredient /ɪnˈɡɹiːdi.ənt/, technically /ˈtɛk.nɪˌkəl.i/, genuinely /ˈd͡ʒɛn.ju.ɪn.li/

हिंदी भाषियों के लिए मुश्किल ध्वनियाँ:

/v/ और /w/ का फ़र्क़ — /v/ में ऊपर के दाँत निचले होंठ को छूते हैं, /w/ में होंठ गोल होते हैं: microwave /ˈmaɪkɹoʊˌweɪv/, wick /ˈwɪk/, viral /ˈvaɪɹəl/, watery /ˈwɔtəɹi/, whip /ˈwɪp/
/z/ — इसे “ज” (/dʒ/) न बनाएँ: freeze /ˈfɹiːz/, dessert /dɪˈzɝt/, enzyme /ˈɛn.zaɪm/, seize /ˈsiːz/, anyways /ˈɛn.iˌweɪz/
शब्द की शुरुआत में s + व्यंजन — पहले “इ” न जोड़ें: spicy /ˈspaɪsi/, scramble /ˈskɹæmbl̩/, spoon /spuːn/, stove /stoʊv/, scar /skɑɹ/

इस वीडियो से अभ्यास कैसे करें

पहले बिना बोले पूरा वीडियो एक बार सुनें और जो शब्द नहीं आते उन्हें लिख लें।
0.75× गति से शुरू करें, एक-एक वाक्य की शैडोइंग करें, और सहज लगने पर सामान्य गति पर लौटें।
अपनी आवाज़ रिकॉर्ड करें और मूल से तुलना करें, ख़ासकर ginger, pickle, pour जैसे शब्दों पर ध्यान दें।

शैडोइंग तकनीक क्या है?

शैडोइंग (Shadowing) एक विज्ञान-समर्थित भाषा सीखने की तकनीक है जो मूल रूप से पेशेवर दुभाषिया प्रशिक्षण के लिए विकसित की गई थी। विधि सरल लेकिन शक्तिशाली है: आप मूल अंग्रेज़ी ऑडियो सुनते हैं और तुरंत इसे ज़ोर से दोहराते हैं — जैसे वक्ता की छाया 1-2 सेकंड की देरी से। शोध से पता चलता है कि यह उच्चारण सटीकता, स्वर, लय, जुड़ी हुई ध्वनियाँ, सुनने की समझ और बोलने की प्रवाहशीलता में काफ़ी सुधार करता है।

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इस पाठ की शब्दावली और बोलने के सुझाव

इस वीडियो की मुख्य शब्दावली

वीडियो में आने वाली फ़्रेज़ल वर्ब

दोहराने लायक वाक्य

इस वीडियो का व्याकरण

ध्यान देने योग्य उच्चारण

इस वीडियो से अभ्यास कैसे करें

शैडोइंग तकनीक क्या है?