Food Terms Glossary (English to Urdu) - Fauzia's Pakistani Recipes

Food Terms Glossary (English to Urdu) - Fauzia's Pakistani Recipes - The Extraordinary Taste of Pakistan Fauzia's Pakistani Recipes - All the delicious Pakistani Recipes at Fauzia's Pyara Pakistan - Main dishes, Vegetarian dishes, Rice dishes, Sauces, Breads, Desserts and much more. It's all here!

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Veal: "Bachra" in Urdu - is the meat of young cattle(calves). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Next to beef, veal has a delicate taste and tender texture.
Vegetable: "Sabzi" in Urdu - is a plant raised for some edible part of it, such as the leaves, roots, fruit or flowers, but excluding any plant considered to be a fruit, grain, or spice in the culinary sense.
Vegetable Oil: "Banaspati Tail" in Urdu - is oil that is extracted from a variety of vegetable sources and used universally in cooking and for frying.
Vermicelli: "Seviyan" in Urdu - is a type of pasta that is round in section and somewhat thinner than spaghetti. It is traditionally cooked in desserts, especially on Pakistani Holidays.
Vinegar: "Sirka" in Urdu - is a weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods.

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