Pottage meaning in Urdu
Pottage Synonym
Pottage Definitions
Useful Words
Ragout : چٹ پٹا سالن , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Pot-Au-Feu : بکرے کے گوشت کے دم پخت , Hot Pot : آلو گوشت , Liquor : رس , Egg Roll : انڈے والا رول , Stew : آب گوشت , Broth : شوربا , Adobo : میکسیکو کا ایک کھانا , Fritter : پکوڑا , Biriani : بریانی , Samosa : سموسہ , Consomme : شوربا , Well-Done : اچھی طرح سے پکایا ہوا , Matelote : شراب میں پکا ہوا مچھلی کا سالن , Blanch : ذرا سا پکانا , Kitchen Garden : چھوٹا باغ جہاں پھل اور سبزیوں لگائی جاسکتی ہوں , Minestrone : اطالیہ کی یخنی , Peeler : چھلکہ اتارنے والا آلہ , Truck Farm : کھیت جو بازار میں بکنے والی سبزیاں اگانے کے لیے وقف ہو , Peeler : چھلکہ اتارنے والا , Market Garden : وہ مقام جہاں منڈی کے لیے سبزیاں اگائی ہوں , Macedoine : سلاد , Moo Goo Gai Pan : مرغی کی ڈیش جو سبزی اور چربی ڈال کر پکائی جاتی ہے , Pickle : اچار , Greengrocer : سبزی , Tempura : سمندری غذا اور خوب تلی ہوئی سبزیوں پر مشتمل کھانا , Green : سبزہ زار , Grater : کدوکش , Aphis : جوں , Croquette : کوفتے
Useful Words Definitions
Ragout: well-seasoned stew of meat and vegetables.
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Pot-Au-Feu: traditional French stew of vegetables and beef.
Hot Pot: a stew of meat and potatoes cooked in a tightly covered pot.
Liquor: the liquid in which vegetables or meat have be cooked.
Egg Roll: minced vegetables and meat wrapped in a pancake and fried.
Stew: food prepared by stewing especially meat or fish with vegetables.
Broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Fritter: small quantity of fried batter containing fruit or meat or vegetables.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot.
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.
Well-Done: (meat) cooked until there is no pink meat left inside.
Matelote: highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.
Blanch: cook (vegetables) briefly.
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.
Truck Farm: a farm where vegetables are grown for market.
Peeler: a worker who peels the skins from fruits and vegetables.
Market Garden: a garden where fruit and vegetables are grown for marketing.
Macedoine: mixed diced fruits or vegetables; hot or cold.
Moo Goo Gai Pan: a Cantonese dish of chicken and sauteed vegetables.
Pickle: vegetables (especially cucumbers) preserved in brine or vinegar.
Greengrocer: a grocer who sells fresh fruits and vegetables.
Tempura: vegetables and seafood dipped in batter and deep-fried.
Green: any of various leafy plants or their leaves and stems eaten as vegetables.
Grater: utensil with sharp perforations for shredding foods (as vegetables or cheese).
Aphis: type genus of the Aphididae: injurious to fruit trees and vegetables.
Croquette: minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried.