Adobo meaning in Urdu
Adobo Definitions
1) Adobo : میکسیکو کا ایک کھانا : (noun) a dish of marinated vegetables and meat or fish; served with rice.
Useful Words
Biriani : بریانی , Curry : شوربا , Samosa : سموسہ , Stew : آب گوشت , Mousse : بالائی گوشت مچھلی کی ایک ڈش , 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 , Afters : میٹھی ڈیش , Sugar Bowl : چینی کا پیالا , 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 , Casserole : کڑاہی , Pickle Beef : اچار گوشت , Chicken Boti : چکن بوٹی , Savory : چٹ پٹا , 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 , Broth : یخنی , Egg Foo Yong : انڈے کی ڈیش , Caviar : مچھلی کا اچار
Useful Words Definitions
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.
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.
Afters: a dish served as the last course of a meal.
Sugar Bowl: a dish in which sugar is served.
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.
Casserole: large deep dish in which food can be cooked and served.
Pickle Beef: Spicy beef dish that is served with roti or naan..
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.
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.
Broth: a thin soup of meat or fish or vegetable stock.
Egg Foo Yong: omelet containing onions and celery and chopped meat or fish.
Caviar: salted roe of sturgeon or other large fish; usually served as an hors d'oeuvre.
Related Words
Dish : خاص کھانا , Philippines : فلپائن