Pot-Au-Feu meaning in Urdu
Pot-Au-Feu Definitions
1) Pot-Au-Feu : بکرے کے گوشت کے دم پخت : (noun) traditional French stew of vegetables and beef.
Useful Words
Pottage : سالن , Ragout : چٹ پٹا سالن , Allay Munja Mar Wara : او میرے پیارے , Hot Pot : آلو گوشت , Comte De Mirabeau : فرانسیسی انقلابی , Balzac : فرانسیسی ناول نگار , Comte De Rochambeau : فرانسیسی جرنیل , Matelote : شراب میں پکا ہوا مچھلی کا سالن , Madame Tussaud : فرانسیسی نمونہ تیار کرنے والا , Diehard : روایت پرست , Traditionally : روایتاً , Ground Beef : قیمہ , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Short Ribs : معلق پسلیاں , Atonal : بے سرا , Traditionalism : رواج پسندی , Iconoclast : روایت توڑنے والا , Old School : قدیم مکتب فکر , Blanch : ذرا سا پکانا , Jerk : دوپ میں خشک کردہ گوشت کے ٹکڑے , Pastrami : بڑا گوشت , Brisket : سینے کا گوشت , Salisbury Steak : قیمے اور دوسرے اجزا سے تیار کردہ سموسے وغیرہ , Liquor : رس , Truck Farm : کھیت جو بازار میں بکنے والی سبزیاں اگانے کے لیے وقف ہو , Kitchen Garden : چھوٹا باغ جہاں پھل اور سبزیوں لگائی جاسکتی ہوں , Minestrone : اطالیہ کی یخنی , Peeler : چھلکہ اتارنے والا آلہ , Pot Roast : پکایا ہوا گوشت , Suet : چربیلے ریشے , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے
Useful Words Definitions
Pottage: a stew of vegetables and (sometimes) meat.
Ragout: well-seasoned stew of meat and vegetables.
Allay Munja Mar Wara: Allay munja mar wara" is a phrase in Sindhi language, which is spoken in the Sindh province of Pakistan. It is a traditional Sindhi folk song that is often sung during cultural events, weddings, and celebrations. The phrase itself does not have a specific meaning in English. It is a part of the Sindhi language and is typically used in the context of traditional music and cultural expressions.
Hot Pot: a stew of meat and potatoes cooked in a tightly covered pot.
Comte De Mirabeau: French revolutionary who was prominent in the early days of the French Revolution (1749-1791).
Balzac: French novelist; he portrays the complexity of 19th century French society (1799-1850).
Comte De Rochambeau: French general who commanded French troops in the American Revolution, notably at Yorktown (1725-1807).
Matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.
Madame Tussaud: French modeler (resident in England after 1802) who made wax death masks of prominent victims of the French Revolution and toured Britain with her wax models; in 1835 she opened a permanent waxworks exhibition in London (1761-1850).
Diehard: one who adheres to traditional views.
Traditionally: according to tradition; in a traditional manner.
Ground Beef: beef that has been ground.
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Short Ribs: cut of beef containing rib ends near the sternum.
Atonal: characterized by avoidance of traditional western tonality.
Traditionalism: strict adherence to traditional methods or teachings.
Iconoclast: someone who attacks cherished ideas or traditional institutions.
Old School: a class of people favoring traditional ideas.
Blanch: cook (vegetables) briefly.
Jerk: meat (especially beef) cut in strips and dried in the sun.
Pastrami: highly seasoned cut of smoked beef.
Brisket: a cut of meat from the lower chest especially of beef.
Salisbury Steak: ground beef patty usually with a sauce.
Liquor: the liquid in which vegetables or meat have be cooked.
Truck Farm: a farm where vegetables are grown for market.
Kitchen Garden: a small garden where vegetables are grown.
Minestrone: soup made with a variety of vegetables.
Peeler: a device for peeling vegetables or fruits.
Pot Roast: cut of beef suitable for simmering in liquid in a closed pot.
Suet: hard fat around the kidneys and loins in beef and sheep.
Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.