Patelliform meaning in Urdu
Patelliform Synonyms
Patelliform Definitions
1) Patelliform, Dish-Shaped, Dished : ڈش یا پیالے کی شکل : (satellite adjective) shaped like a dish or pan.
Useful Words
Boat : یخنی کا برتن , Afters : میٹھی ڈیش , Saute : تلا ہوا , Hot Pad : چھوٹی چٹائی , Topping : اوپر سے ڈش وغیرہ کو سجانا , Sugar Bowl : چینی کا پیالا , Special : خاص ڈش , Entremets : اضافی ڈش , Platter : پرات , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Saucer : طشتری کی شکل کا برتن , Trivet : اسٹینڈ , Garnish : کھانے کی ڈش وغیرہ سجانا , Hors D'oeuvre : بھوک آور پکوان , Casserole : کڑاہی , Doily : ایک چھوٹے کپڑے کی چٹائی نما جو ڈش وغیرہ کے نیچے رکھی جائے , Pickle Beef : اچار گوشت , Dowdy : سیب کی میٹھی ڈش , Chicken Boti : چکن بوٹی , Savory : چٹ پٹا , Roulade : گوشت کا پارچہ جس میں قیمہ بھر کر پکایا جائے , Adobo : میکسیکو کا ایک کھانا , Paella : مرغی اور مچھلی کا پلاو , Mousse : بالائی گوشت مچھلی کی ایک ڈش , Recipe : کھانا پکانے کی ترکیب , Biriani : بریانی , Grits : ابلی ہوئی مکئی , Jambalaya : پلاو کی طرح کی ایک ڈش , Curry : شوربا , Beet : چقندر , Tureen : سالن کا ڈونگا
Useful Words Definitions
Boat: a dish (often boat-shaped) for serving gravy or sauce.
Afters: a dish served as the last course of a meal.
Saute: a dish of sauteed food.
Hot Pad: a pad for use under a hot dish to protect a table.
Topping: a flavorful addition on top of a dish.
Sugar Bowl: a dish in which sugar is served.
Special: a dish or meal given prominence in e.g. a restaurant.
Entremets: a dish that is served with, but is subordinate to, a main course.
Platter: a large shallow dish used for serving food.
Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.
Saucer: a small shallow dish for holding a cup at the table.
Trivet: a stand with short feet used under a hot dish on a table.
Garnish: something (such as parsley) added to a dish for flavor or decoration.
Hors D'oeuvre: a dish served as an appetizer before the main meal.
Casserole: large deep dish in which food can be cooked and served.
Doily: a small round piece of linen placed under a dish or bowl.
Pickle Beef: Spicy beef dish that is served with roti or naan.
Dowdy: deep-dish apple dessert covered with a rich crust.
Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .
Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.
Roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Paella: saffron-flavored dish made of rice with shellfish and chicken.
Mousse: a light creamy dish made from fish or meat and set with gelatin.
Recipe: steps, ingredients, and techniques required to prepare a specific dish or meal.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Grits: coarsely ground hulled corn boiled as a breakfast dish in the southern United States.
Jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery.
Curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.
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.
Tureen: large deep serving dish with a cover; for serving soups and stews.