Roulade meaning in Urdu
Roulade Definitions
1) Roulade : گوشت کا پارچہ جس میں قیمہ بھر کر پکایا جائے : (noun) a dish consisting of a slice of meat that is rolled around a filling and cooked.
Useful Words
Potpie : گوشت اور ترکاریوں کا ایک مرکب , Well-Done : اچھی طرح سے پکایا ہوا , Cutlet : گوشت کا تلا ہوا ٹکڑا , Steak : گوشت کا قتلہ , Casserole : کڑاہی , Porcupine Ball : ایک قسم کا رول , Adobo : میکسیکو کا ایک کھانا , Mousse : بالائی گوشت مچھلی کی ایک ڈش , Biriani : بریانی , Liquor : رس , Roast : بھونی ہوئی , Beet : چقندر , Rare : جو پوری طرح پکا ہوا نہ ہو , Hot Pot : آلو گوشت , Canape : ٹوسٹ , Aqiqah : عقیقہ , Griddle : توا , Fried Egg : تلے ہوئے انڈے , Paring : باریک سی پرت , Chip : آلو کے چپس , Brussels Biscuit : پاپا , Refilling : بھرائی , Convolute : لپیٹنا , Sandwich : ایک نمکین ڈش , Roll : گول کر کے رکھی ہوئی کوئی تحریر یا دستاویز , Stodge : ٹہونس کر بھرنا , Tart : میٹھا سموسہ , Rolled Biscuit : ایک قسم کے بسکٹ , Tart : کھانے کی میٹھی اشیا , Oatmeal : کٹی ہوئی جو , Structural Steel : عمارتی تعمیر کے لیے بنایا گیا فولاد یا سخت لوہا
Useful Words Definitions
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Well-Done: (meat) cooked until there is no pink meat left inside.
Cutlet: thin slice of meat (especially veal) usually fried or broiled.
Steak: a slice of meat cut from the fleshy part of an animal or large fish.
Casserole: large deep dish in which food can be cooked and served.
Porcupine Ball: meat patties rolled in rice and simmered in a tomato sauce.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Mousse: a light creamy dish made from fish or meat and set with gelatin.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Liquor: the liquid in which vegetables or meat have be cooked.
Roast: (meat) cooked by dry heat in an oven.
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.
Rare: (of meat) cooked a short time; still red inside.
Hot Pot: a stew of meat and potatoes cooked in a tightly covered pot.
Canape: an appetizer consisting usually of a thin slice of bread or toast spread with caviar or cheese or other savory food.
Aqiqah: Aqiqah is an islamic ritual performed by muslims when a baby is born, meat is cooked and eaten.
Griddle: cooking utensil consisting of a flat heated surface (as on top of a stove) on which food is cooked.
Fried Egg: eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides.
Paring: a thin fragment or slice (especially of wood) that has been shaved from something.
Chip: a thin crisp slice of potato fried in deep fat.
Brussels Biscuit: slice of sweet raised bread baked again until it is brown and hard and crisp.
Refilling: filling again by supplying what has been used up.
Convolute: rolled longitudinally upon itself.
Sandwich: two (or more) slices of bread with a filling between them.
Roll: a document that can be rolled up (as for storage).
Stodge: heavy and filling (and usually starchy) food.
Tart: a small open pie with a fruit filling.
Rolled Biscuit: biscuit made from dough rolled and cut.
Tart: a pastry cup with a filling of fruit or custard and no top crust.
Oatmeal: meal made from rolled or ground oats.
Structural Steel: a strong steel that is rolled into shapes that are used in construction.