Afters meaning in Urdu
Afters Synonyms
Afters Definitions
Useful Words
Dessert Wine : میٹھی شراب , Hors D'oeuvre : بھوک آور پکوان , Dowdy : سیب کی میٹھی ڈش , Special : خاص ڈش , Carrot Halwa : گاجر کا حلوہ , Supper : شام کا کھانا , Sabayon : ایک جھاگ دار شیرینی , Port : ایک پرتگالی شراب , Recipe : کھانا پکانے کی ترکیب , Sugar Bowl : چینی کا پیالا , Entremets : اضافی ڈش , Cocktail : بھوک بڑھانے کا مشروب , Casserole : کڑاہی , Pickle Beef : اچار گوشت , Dinner : رات کا کھانا , Refreshment : ہلکہ پھلکہ ناشتہ , Gelatin : جیلی نما مادہ کھانے میں بھی استعمال ہوتا ہے , Savory : چٹ پٹا , Adobo : میکسیکو کا ایک کھانا , Chicken Boti : چکن بوٹی , Appetiser : بھوک آور , Matzah Ball : یہودی حلوہ , Cordial : ایک قسم کا مشروب جو عام طور پر کھانے کے بعد پیا جاتا ہے , Beet : چقندر , Heart Cherry : میٹھی چیری , Dessertspoon : میٹھی چیز کھانے کا چمچہ , Compote : پھل کا میٹھا , Ice Cream : آئس کریم , Madeira : ایک قسم کی شراب , Junket : دودھ کا میٹھا , Dumpling : حلوہ
Useful Words Definitions
Dessert Wine: still sweet wine often served with dessert or after a meal.
Hors D'oeuvre: a dish served as an appetizer before the main meal.
Dowdy: deep-dish apple dessert covered with a rich crust.
Special: a dish or meal given prominence in e.g. a restaurant.
Carrot Halwa: a dessert sweet that made with carrot.
Supper: a light evening meal; served in early evening if dinner is at midday or served late in the evening at bedtime.
Sabayon: light foamy custard-like dessert served hot or chilled.
Port: sweet dark-red dessert wine originally from Portugal.
Recipe: steps, ingredients, and techniques required to prepare a specific dish or meal.
Sugar Bowl: a dish in which sugar is served.
Entremets: a dish that is served with, but is subordinate to, a main course.
Cocktail: an appetizer served as a first course at a meal.
Casserole: large deep dish in which food can be cooked and served.
Pickle Beef: Spicy beef dish that is served with roti or naan.
Dinner: the main meal of the day served in the evening or at midday.
Refreshment: snacks and drinks served as a light meal.
Gelatin: an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods.
Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .
Appetiser: food or drink to stimulate the appetite (usually served before a meal or as the first course).
Matzah Ball: a Jewish dumpling made of matzo meal; usually served in soup.
Cordial: strong highly flavored sweet liquor usually drunk after a meal.
Beet: a root vegetable with a deep purple-red color and a sweet, earthy flavor. It is often used in salads, soups, and as a side dish when cooked.
Heart Cherry: any of several cultivated sweet cherries having sweet juicy heart-shaped fruits.
Dessertspoon: as much as a dessert spoon will hold.
Compote: dessert of stewed or baked fruit.
Ice Cream: frozen dessert containing cream and sugar and flavoring.
Madeira: an amber dessert wine from the Madeira Islands.
Junket: dessert made of sweetened milk coagulated with rennet.
Dumpling: dessert made by baking fruit wrapped in pastry.