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All the common words, idioms, proverbs, and modern academic, literary, scientific, and technical terms of the Urdu language have been listed. Only those obsolete words and idioms have been included which are found in ancient books. They are indicated by the symbol "Qaaf". The English words that are commonly used in Urdu have also been included. [5]
A lactose-free food, such as non-dairy ice cream, may require a different process during manufacturing. For example, traditional dairy ice cream is made with a combination of milk products that contain lactose, but non-dairy ice cream may be synthesized using hydrogenated or partially hydrogenated vegetable oil (coconut oil, palm kernel oil and ...
The dictionary was edited by the honorary director general of the board Maulvi Abdul Haq who had already been working on an Urdu dictionary since the establishment of the Urdu Dictionary Board, Karachi, in 1958. [1] [2] [3] Urdu Lughat consists of 22 volumes. In 2019, the board prepared a concise version of the dictionary in two volumes.
Farhang-e-Asifiya (Urdu: فرہنگ آصفیہ, lit. 'The Dictionary of Asif') is an Urdu-to-Urdu dictionary compiled by Syed Ahmad Dehlvi. [1] It has more than 60,000 entries in four volumes. [2] It was first published in January 1901 by Rifah-e-Aam Press in Lahore, present-day Pakistan. [3] [4]
In 1977, the Board published the first edition of Urdu Lughat, a 22-volume comprehensive dictionary of the Urdu language. [2] The dictionary had 20,000 pages, including 220,000 words. [3] In 2009, Pakistani feminist poet Fahmida Riaz was appointed as the Chief Editor of the Board. [4] In 2010, the Board published one last edition Urdu Lughat. [3]
Butter-like spreads are typically made from a blend of vegetable oils, and some may have dairy-based ingredients. While they have less saturated fat than butter, these spreads are classified as ...
The production of ghee differs slightly from that of clarified butter. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. [14] [15] [16] [17]
Punjabi-Urdu Dictionary (Sachal Studios and the Punjabi Adabi Board, 2009) by Sardar Mohammad Khan. [19] [20] [21] A Punjabi-Urdu dictionary that covers 64 varieties of Punjabi over around 3,600 pages, containing idioms, riddles, and treatises related to Punjabi traditions and customs. [19] [22] The author is an ethnic Pathan. [22]