Julienne Vegetable meaning in Urdu
Julienne Vegetable Synonym
Julienne Vegetable Definitions
1) Julienne Vegetable, Julienne : کاٹی ہوئی سبزیاں : (noun) a vegetable cut into thin strips (usually used as a garnish).
Useful Words
Broth : یخنی , Cucumber : کھیرا , Peel : چھلکا , Green Bean : لوبیا , Garden Truck : زرعی پیداوار , Spice : مصالحہ , Squash : پیٹھا , Bitter Gourd : کریلا , Tomato : ٹماٹر , Canola : کنولا آئل , Asparagus : رسیلی کونپل والا ایک پودا , Soap : صابن , Green Soap : نرم صابن , Peat : دلدلی کوئلہ , Beta Vulgaris Cicla : ایک قسم کا چقندر , Coal : کوئلہ , Mulch : گھاس پہوس , Carrot : گاجر , Soy : سویابین , Babassu : تاڑ کا درخت جو عام طور پر براذیل میں پایا جاتا ہے , Beet : چقندر , Aubergine : بینگن , Potato : آلو , Soup : شوربہ , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Omnivore : سب کچھ کھانے والا جانور , Pea : مٹر , Chinese Parsley : دھنیا , Common Garden Cress : رشاد مزروع , Parsley : دھنیا , Common Watercress : آبی سلاد
Useful Words Definitions
Broth: a thin soup of meat or fish or vegetable stock.
Cucumber: cylindrical green fruit with thin green rind and white flesh eaten as a vegetable; related to melons.
Peel: the rind of a fruit or vegetable.
Green Bean: immature bean pod eaten as a vegetable.
Garden Truck: fresh fruits and vegetable grown for the market.
Spice: aromatic substances of vegetable origin used as a preservative.
Squash: edible fruit of a squash plant; eaten as a vegetable.
Bitter Gourd: An extremely bitter vegetable with hard unsmooth skin .
Tomato: mildly acid red or yellow pulpy fruit eaten as a vegetable.
Canola: vegetable oil made from rapeseed; it is high in monounsaturated fatty acids.
Asparagus: plant whose succulent young shoots are cooked and eaten as a vegetable.
Soap: a cleansing agent made from the salts of vegetable or animal fats.
Green Soap: a soft (or liquid) soap made from vegetable oils; used in certain skin diseases.
Peat: partially carbonized vegetable matter saturated with water; can be used as a fuel when dried.
Beta Vulgaris Cicla: beet lacking swollen root; grown as a vegetable for its edible leaves and stalks.
Coal: fossil fuel consisting of carbonized vegetable matter deposited in the Carboniferous period.
Mulch: a protective covering of rotting vegetable matter spread to reduce evaporation and soil erosion.
Carrot: The cultivated carrot plant yields an edible root that is typically deep orange in color and is used as a vegetable.
Soy: the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein).
Babassu: tall feather palm of northern Brazil with hard-shelled nuts yielding valuable oil and a kind of vegetable ivory.
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.
Aubergine: hairy upright herb native to southeastern Asia but widely cultivated for its large glossy edible fruit commonly used as a vegetable.
Potato: annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous.
Soup: liquid food especially of meat or fish or vegetable stock often containing pieces of solid food.
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Omnivore: an animal that feeds on both animal and vegetable substances.
Pea: a small, round, and green seed or the edible spherical green seed of the pea plant. Peas are a type of legume and are commonly consumed as a vegetable in various cuisines around the world.
Chinese Parsley: parsley-like herb used as seasoning or garnish.
Common Garden Cress: annual herb used as salad green and garnish.
Parsley: aromatic herb with flat or crinkly leaves that are cut finely and used to garnish food.
Common Watercress: perennial Eurasian cress growing chiefly in springs or running water having fleshy pungent leaves used in salads or as a potherb or garnish; introduced in North America and elsewhere.