Adobo Definitions

Useful Words

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Biriani : بریانی , Curry : شوربا , Samosa : سموسہ , Stew : آب گوشت , Mousse : بالائی گوشت مچھلی کی ایک ڈش , Consomme : شوربا , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Paella : مرغی اور مچھلی کا پلاو , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Jambalaya : پلاو کی طرح کی ایک ڈش , Sugar Bowl : چینی کا پیالا , Afters : میٹھی ڈیش , Entremets : اضافی ڈش , Pottage : سالن , Lobster A La Newburg : کیکڑے کی ڈش , Hors D'oeuvre : بھوک آور پکوان , Porcupine Ball : ایک قسم کا رول , Liquor : رس , Ragout : چٹ پٹا سالن , Pickle Beef : اچار گوشت , Casserole : کڑاہی , Savory : چٹ پٹا , Chicken Boti : چکن بوٹی , Roulade : گوشت کا پارچہ جس میں قیمہ بھر کر پکایا جائے , Egg Roll : انڈے والا رول , Broth : شوربا , Fritter : پکوڑا , Tamarind : املی , Carbonado : گوشت کا بھنا ٹکڑا , Egg Foo Yong : انڈے کی ڈیش , Broth : یخنی

Useful Words Definitions

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Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.

Curry: (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice.

Samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot.

Stew: food prepared by stewing especially meat or fish with vegetables.

Mousse: a light creamy dish made from fish or meat and set with gelatin.

Consomme: consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.

Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.

Paella: saffron-flavored dish made of rice with shellfish and chicken.

Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.

Jambalaya: spicy Creole dish of rice and ham, sausage, chicken, or shellfish with tomatoes, peppers, onions, and celery.

Sugar Bowl: a dish in which sugar is served.

Afters: a dish served as the last course of a meal.

Entremets: a dish that is served with, but is subordinate to, a main course.

Pottage: a stew of vegetables and (sometimes) meat.

Lobster A La Newburg: lobster in Newburg sauce served on buttered toast or rice.

Hors D'oeuvre: a dish served as an appetizer before the main meal.

Porcupine Ball: meat patties rolled in rice and simmered in a tomato sauce.

Liquor: the liquid in which vegetables or meat have be cooked.

Ragout: well-seasoned stew of meat and vegetables.

Pickle Beef: Spicy beef dish that is served with roti or naan.

Casserole: large deep dish in which food can be cooked and served.

Savory: an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre.

Chicken Boti: chicken dish that is served with roti or naan very famed in Pakistan .

Roulade: a dish consisting of a slice of meat that is rolled around a filling and cooked.

Egg Roll: minced vegetables and meat wrapped in a pancake and fried.

Broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.

Fritter: small quantity of fried batter containing fruit or meat or vegetables.

Tamarind: large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys.

Carbonado: a piece of meat (or fish) that has been scored and broiled.

Egg Foo Yong: omelet containing onions and celery and chopped meat or fish.

Broth: a thin soup of meat or fish or vegetable stock.

Related Words

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Dish : خاص کھانا , Philippines : ‎فلپائن