I can cook-U can cook 2 !

over-cooked rice

2011-06-14T13:50:00.001+05:30

If you end up overcooking your rice, quickly transfer the rice into another vessel.
Fill another larger vessel with ice & cold water .Now submerge the rice vessel in the cold ice water .

This will not salvage the damage that is already done ,but will ensure that the rice doesn't cook further with the heat

NO Tomato Chicken Curry!

2011-05-06T12:13:00.004+05:30

This recipe is for all the tomato phobic folks!

You can also use this recipe when you don't have tomatoes left & wonder how you'd make a curry without them!

It's simple n easy and tastes delicious!

NO Tomato Chicken Curry !!

Ingredients :

Full Chicken - Cut & cleaned
Ginger garlic paste - 1 1/2 tsp
onion paste - 3 tbsp
cream 2-3 tbsp
onion - 2 tbsp
capsicum-1 (optional)
garam masala- 1 tsp
salt- to taste
sugar- to taste
chilly powder - 2 tsp
turmeric powder- 1/2 tsp

Cooking time -20 minutes
Serves - 4 persons

Method-

Heat the oil in a pan , add the onion & ginger-garlic paste and cook it for 5 minutes . Now add the chilly powder, turmeric powder and salt .Mix well and add the chicken pieces . Stirring occasionally cook it for another 10 minutes without adding any water. If need be sprinkle some water so that the chicken doesn't stick to the pan.

Add garam masala and mix well. Now add as much water you require for making the gravy, next chop capsicum into thin slices and add to the gravy .Let this cook for sometime.

Add the cream & mix well. Sugar can be added but is again optional.I usually add about a tsp of sugar , which gives the curry a nice taste without making it too sweet.

Chicken Curry without tomatoes is ready to be served .

P.S. The Garam Masala I usually use is Everest brand , although homemade masalas always work wonders in a recipe.

Easy Indian Fish Curry

2011-04-06T19:10:00.006+05:30

Easy Indian Fish Curry

The recipe is close to the Indian way of cooking fish curry, but made easier .

Most of the fish curry recipes require the fish to be fried separately and then added to the gravy.

Being health conscious & of course time being a constraint sometimes, I have made changes in the original recipe . Also I feel the fish is much softer when it isn't fried.

Adding a little extra tomato helps in camouflaging any fish aroma you wouldn't like !

If you want to give it the Bengali touch , use mustard oil, do add a tsp of mustard paste & 1 tsp of coriander powder and that should do the trick !

Ingredients :

Rohu/Katla fish : 250 gm
onion : 1 medium
tomato: 2 medium
ginger-garlic paste- 1/2 tsp
turmeric powder-1 tsp
chilly powder-1 tsp
salt- to taste
garam masala - pinch
oil- 2 tbsp
coriander -for garnish

Serves : 2-3 persons
Cooking time : 25 min

Method :

Finely chop onions & tomatoes.
Marinate the fish with little salt & turmeric powder and keep aside.
Add oil in the pan and heat .Then add onions, ginger garlic paste & stir .
Next add the chopped tomatoes.

Cook for 5 minutes , now add turmeric powder & chilly powder. Once the masala is completely cooked(the oil will begin to show separately), add the fish .

Since the fish is not being fried separately, please take care not to break the fish.

Let it simmer in the masala for 3-4 minutes, then turn the fish gently.

Now let it cook for another 5 minutes. Add 2 cups of water

Add salt to taste. Let this cook for another 5 minutes. Last add the garam masala & garnish with coriander leaves .

Easy Indian fish curry is ready to be served .

Pepper Prawns in coconut milk

2011-04-02T23:45:00.003+05:30

Pepper Prawns in coconut milk

Ingredients :

prawns - 400 - 500 gm
oil -1 tb sp
capsicum- 1 medium
curry leaves -5-6
onion - 1 medium
green chilly-1
garlic - 5-6 cloves
pepper powder- 2 tsp
dhaniya powder(coriander)-2 tsp
jeera powder(cumin)-1 tsp
coconut milk - 1/2 cup

Cooking time -15 minutes
Serves -4 persons

Method :

Make a paste of the onion , green chilly & garlic. Heat oil in the pan, add curry leaves. Then add onion, green chilly & garlic paste.Fry for 5 minutes, next add the prawns.
Add the turmeric powder,pepper powder,dhaniya powder, jeera powder& salt.

Cut the capsicum in thin slice & add .Now add the coconut milk.

Pepper Prawns is ready to be served .

P.S. The pepper I use is homemade, in case you're using packed grounded pepper please add according to taste.

Quick Tomato Puree

2011-04-01T18:46:00.000+05:30

If you don't have a food processor and need to make a tomato puree/ paste.
Try grating the tomato ! Yes it works and its really fast and saves time,
specially if you want to use 1-2 tomatoes.

Chicken Curry (Freezer recipes)

2011-04-01T17:08:00.004+05:30

There are times when you really don't feel like cooking. If you are prepared you can actually provide a complete meal in a few minutes. All you need is a little planning in advance!

This section deals with all the recipes that can be frozen and used later.

Please do leave your comments & suggestions .

Chicken Curry

Ingredients:

skinless chicken - 1 full

ginger garlic paste - 1 tbsp

chilly powder -1 tsp

turmeric powder - 1 tsp

garam masala-1 tbsp

onion paste -3 tbsp

tomato -2 medium

coriander garlic chilly paste -1 tbsp(optional)

coriander leaves -for garnish

water -2 cups

lemon -1/2

salt -to taste

Cooking time -20-25 minutes

serves - 4-5 persons

Method :

Heat the pan with the oil & add the onion and ginger garlic paste.

Cook this till it is brown.Now add the chicken pieces.

Cook for 5 minutes & add turmeric powder

Now add the chopped tomato.

Mix well and add the chilly powder & salt.
Remember once the chicken is defrosted & re-heated, the chilly will increase , so to be on the safer side add less chilly powder. Before getting the dish on the table check on the chilly and add accordingly.
Now add 2 cups of water and let the chicken cook.
Add the coriander garlic chilly paste ( see recipe in the earlier posts).This is optional, if you do not have time for making the paste, chop coriander and add to the chicken curry.Add the garam masala & lemon juice .

Let this cook for another 5 minutes. Chicken curry is ready.

Let this cool down, then take any air tight plastic container & add the portion you would like to consume in 1 serving. It would not be advisable to defrost the chicken and then re freeze it , so make portions that will be consumed at once.
It is also advisable to mention the date on the plastic container.

I usually use the plastic containers that I get from ordering home delivery or take away.

I have kept this recipe for about 2 weeks in the freezer and it tastes as though it was cooked freshly.

When you want to consume the chicken curry , please leave it out for at least 4-5 hours prior to re-heating.Or it can be kept in the refrigerator over night also.Avoid defrosting in the microwave.

Cook the chicken curry for 10 minutes.Check the chilly , please add according to your taste. Add chopped coriander for garnish.

Chicken Curry is ready to be served.

Mixed Vegetables in coconut milk

2011-03-31T22:50:00.000+05:30

Mixed Vegetables in coconut milk

Ingredients :

cinnamon : 1 inch
green cardamom -4
oil- 1 tbsp
cloves -4
curry leaves-5-7
black pepper -1/2 tsp
salt-to taste
ginger garlic paste- 1/2 tsp
green chilly-1
onions - 1/2
potato -1 medium
beans -1 cup
carrots -1 cup
peas -1/2 cup
coriander- for garnish
coconut milk-100 ml

vegetables

Serves - 4 persons
Cooking time - 15 minutes

Method -

Slice the onion finely. chop the beans & carrots as shown above. Also cut the potato in small cubes.
If you have time instead of the ginger garlic paste, chopped ginger garlic can be used.
Heat oil in pan and add the cinnamon ,cardamom & cloves.Now add the green chilly,curry leaves & onions.
Stir well.Let this cook for another 3 minutes.Now add the potato, peas ,beans, carrots & potato. Let this cook for 2-3 minutes .Add 1/2 cup of water and let this cook,till the vegetables are cooked.

The best way to check is to check a potato piece, if it is tender then the vegetables are cooked.

Now add the coconut milk and let this simmer. Add salt and pepper.

Garnish with chopped coriander.

This can be served with rice .

Mixed Vegetables in white sauce

2011-03-28T16:34:00.000+05:30

Mixed vegetables in white sauce

Ingredients :

cauliflower - 1 cup
beans-1 cup
carrots-1 cup
peas-1/4 cup
boneless chicken--1 cup(optional)
onion-1 small
green chilly-1
garlic paste -1/2 tsp
oil- 1 tbsp
salt- to taste
pepper-1/2 tsp
milk-1/2 cup
cheese slice-2
cornflour-1 tbsp
coriander leaves -for garnish

Serves - 4 persons
Cooking time - 15 minutes

Method-

Chop carrots,beans into 1 inch pieces & keep aside. Cut onions into cubes.Cauliflower should be cut into small pieces.Cut boneless chicken into small pieces of 1 inch each.
Now add oil to the pan and add garlic paste & green chilly, next add the cauliflower & chicken and let this cook for 5 minutes.Add the peas,carrots,beans & onions and let this cook.

Take the milk and add the cornflower.Mix it well & add to the pan.Stir the vegetables as you add the cornflower mixture to avoid lumps.
Now add the cheese slices & mix well.
Add water if the the gravy gets thick.
Season with salt & pepper.
Garnish with coriander leaves.

This is a complete nutritional dish and can be served with chapatti,bread or rice.

Chicken Keema(mince) with peas

2011-03-25T23:30:00.000+05:30

Chicken keema with peas

Ingredients :

Chicken mince - 400-500 gms
peas - 1 cup
onion paste - 2 tbsp
ginger garlic paste-1 tsp
tomato puree-2 tbsp
oil-1 tbsp
coriander garlic chilly paste - 2 tb sp ( please see recipe in the paste recipe section)
salt - to taste
turmeric powder - 1/2 tsp
chilly powder - 1 tsp
garam masala - 1 tsp

Cooking time -15 minutes
Serves - 4 persons

Method :

Heat oil in the pan and add the onion paste & ginger garlic paste.
Add the coriander garlic chilly paste after 3 minutes.
Stir well and add the chicken mince & peas.
Now add turmeric powder,chilly powder salt and let this cook for another 5 minutes.

Now add the tomato puree & garam masala.
Cook for another 5 minutes,now add water to make the gravy.
In case you want the dish to be dry, add water accordingly.
Let this come to a boil.Serve with rice or chappati.

Bottle gourd Prawns

2011-03-23T23:03:00.001+05:30

Bottle gourd prawns

Bottle gourd Prawns

This dish is very popular in West Bengal and the original recipe is known as Lau Chingri.

The recipe I have given below is a changed version specially for those who want to cook the dish quickly and with a little twist .

Bottle gourd is a very under-rated vegetable but has amazing digestive qualities .Its should be on any dieters top list.

I have also added curry leaves.These little wonders have an amazing aroma & great digestive qualities.

The quantity of prawns can be reduced as per taste.

Ingredients :

prawns : 250 gm

bottle gourd /lauki : 750 gm

oil-1 tbsp

onion -1 medium

curry leaves - 4-6

green chilly -1

red chilly-1/4 tsp

turmeric powder-1/4 tsp

garam masala - 1/4 tsp

mustard seeds -1/2 tsp (optional)

coriander leaves-for garnish

salt-to taste

Cooking time:

Pressure cooker method -20 minutes

Pan method-35 minutes

Serves : 4 persons

How to choose the right piece :

Adding this header for the first time as there are many varieties available in the market and buying the right one will only enhance the taste of the dish .

While buying this vegetable choose one which has a green skin as opposed to one which is more whitish.

Also gentle press the vegetable with your nail .If it is fresh your nail will go in effortlessly.

I prefer to pick bottle gourd not weighing between 500-750 gm.

Method :

Peel the bottle gourd

Start with peeling the skin of the bottle gourd .Cut into small cubes and keep aside.Chop the onion & coriander leaves finely .Slit the green chilly into two. If you do not like too much spice, remove the seeds of the green chilly. Add a pinch of turmeric powder to the cleaned prawns and keep aside.

Heat oil in the pan & add the mustard seeds (optional) and curry leaves. Once the mustard seeds begin to crackle add the onions and fry for 2-3 minutes.

Onions, green chilly & curry leaves being fried

Add chopped bottle gourd

Now add the bottle gourd and stir so that the onions mix with the bottle gourd. Cover the pan and let it cook, stirring it occasionally till there is no water left in the pan.

The faster way to cook this dish is to use a pressure cooker.You can follow the procedure step by step as mentioned above and after you add the bottle gourd ,close the lid of the pressure cooker.
Do not add extra water in the pressure cooker.
Do not pressure cook for more than 1 whistle.

Extra precaution should be taken not to over cook, else the dish will turn into a paste.Once you open the pressure cooker the below given procedure can be followed.

Once the bottle gourd is cooked add the prawns, garam masala, chilly powder & salt and let this cook on high flame. The prawns will release some amount of water, cook till there is no water left in the pan.

Garnish with chopped coriander. Dish is ready to be served!

Paneer bhurji

2011-03-22T16:45:00.008+05:30

Paneer Bhurji

Ingredients :

Milk -2 lit
oil-1 tbsp
cumin seeds-1/2 tsp
onion-1 medium
tomato-1 medium
capsicum-1 small
green chilly-2
red chilly powder -1 tsp
turmeric powder -1/2 tsp
garam masala -1/2 tsp
spring onion-1
salt-to taste
lemon -1
coriander leaves- for garnish

Cooking time-
Paneer-10-15 minutes
Paneer bhurji -10 minutes
Serves - 4 persons

Method for making fresh homemade paneer -

Choose a vessel that is large so that the milk covers less than half height of the vessel.

Boil the milk .Once the milk begins to boils add the juice of the lemon slowly.
Do not stir the milk.Let it simmer on slow flame till you see the milk curdle.
Let this cool for a few minutes.

milk going through the coagulation process

You can replace the lemon with vinegar in case unavailable.

now coagulated milk can be poured through a muslin cloth

Pour it onto a muslin cloth and tie it tightly so that the excess water drains out.

Paneer is ready to be used.

Method for making the paneer bhurji-

Chop the onions, tomato, capsicum, green chilly coriander leaves & spring onion finely.

Heat the oil in a pan and add the cumin seeds ,chopped onions & green chilly.
Cook till the onions are translucent.

Fry the onion & green chilly

Add the paneer .Let this cook for 5 minutes , stirring it occasionally. Now add the chopped capsicum and tomato.While stirring add salt ,turmeric powder, garam masala & chilly powder one by one.Last add the chopped spring onions.Garnish dish with chopped coriander leaves.

Serve with chappati.

Try not to mash the tomatoes while stirring.

You can add cream to this recipe.It makes the dish tastier but adds a lot of calories.

Easy Chicken Curry

2011-03-22T15:57:00.001+05:30

Chicken Curry

Ingredients:

skinless chicken - 1 full

ginger garlic paste - 1 tbsp

chilly powder -2 tsp

turmeric powder - 1 tsp

garam masala-1 tbsp

onion paste -3 tbsp

tomato puree -3 tbsp

potato-2 (optional)

coriander leaves -for garnish

water -3 cups

lemon -1/2

salt -to taste

pepper- 1 tsp
oil-2 tbsp

Cooking time -20-25 minutes

serves - 4-5 persons

Method :

Cut the chicken into medium size pieces , sprinkle salt & pepper and also add 1 tsp of ginger garlic paste .Rub well and keep aside. Peel the potatoes and cut them into halves.Chop coriander leaves for garnish.

Heat the pan with the oil & add the onion and ginger garlic paste . Cook this till it is brown.Now add the chicken pieces & potatoes.

Onions & ginger garlic paste

Stir well so that the onion & ginger garlic paste spreads evenly on all the chicken pieces. Cook this on high heat for 10 minutes & do not cover the pan.If you feel the chicken is sticking to the pan sprinkle some water and stir .

Add chicken & potatoes

Now add the tomato puree ,try not to stir too much and cover the pan with a lid.Let this cook for 2-3 minutes.Add turmeric powder,chilly powder and water. Stir well and add the lemon juice.Now add the garam masala.

The best way to check if the dish is ready is to poke the potatoes,if the fork goes in smoothly its ready. Chop coriander leaves and garnish.

Serve with rice or chappati .

You might want to have less gravy if you are serving with chappati, in that case reduce the water quantity.

Chilly flavoured oil

2011-03-20T23:58:00.002+05:30

Chilly oil

Take a jar of oil , add chilly flakes to it.
Let it rest.
The chilly flavoured oil can be used the next day .
This oil will have the aroma of the chillies without being pungent.
For people like me who want the aroma but not too much of chillies ,this is just the correct combination!

Emergency Coriander leaves!

2011-03-20T23:52:00.000+05:30

Take cleaned coriander leaves,chop them finely and fill in the ice tray .
Now add water .
Freeze the ice tray .
You can use the ice cubes while cooking.The cubes will melt
leaving the coriander in the dish.

The same technique can be used for most of the herbs like
mint & parsley.

PS
The herbs do loose a little of their zing ...but something is better than nothing at all !

Freezing chicken mince

2011-03-20T23:48:00.000+05:30

When you buy fresh chicken mince.
Take a old ice tray fill it with chicken mince instead of water & cover with cling film.

You can use as many mince cubes you need.

Coriander chilly garlic paste

2011-03-20T23:38:00.000+05:30

Ingredients for the paste

Ingredients :

coriander - 1 bunch
garlic- 7-10 cloves
green chilly - 2-3 no

Method :

Clean the coriander ,do not throw the stock.
Chop it along with the green chillies.
Now make a paste of the coriander, green chillies & garlic.
Store it in a air tight container .
The quantity of chillies & garlic can be reduced/increased as per taste.

This paste is now ready to be used and can be added in most of the indian recipes.
This paste can be added to curd, salad and dals also .

Chicken Minced & Vegetables

2011-03-20T23:14:00.000+05:30

Chicken mince with vegetables

Ingredients :

Chicken Mince : 2-3 table spoons
oil - 1 tsp
onion paste - 1 tsp
green chilly -1
garlic -5-6 cloves
broccoli-1/2 cup
beans 1/2 cup
peas -1/2 cup
capsicum -1 cup(preferably red & green)
salt & pepper - to taste

Cooking time -15-20 minutes
Serves - 4 persons

Ingredients

Method :

Finely chop garlic and chilly . Heat oil in the pan , add chopped garlic & onions .As soon as the onions are translucent add the chicken mince and cook for 5 minutes.Now add the brocolli , beans & peas.Cook for another 5 minutes.

Add the vegetables with the chicken mince

Now add the capsicum along with 1/2 a cup of water .Add salt & pepper to taste and cook for another 5-7 minutes.

You can always add different vegetables or replace broccoli with cauliflower , or beans with carrots.

Prawn Coconut Curry

2011-03-19T16:46:00.000+05:30

Prawn Coconut Curry

Ingredients:

prawns - 400/500 gm (peeled & deveined)
oil- 1 tbsp
onion paste- 2 tbsp
turmeric powder -1/2 tsp
chilly powder-1 tsp
coriander chilly garlic paste - 1 tbsp
curry leaves -6-7
coconut milk- 1 cup
mustard seeds - 1 tsp
garam masala - 1 tsp
salt -to taste

Cooking time - 15/20 minutes
Serves - 3-4 persons

Method :

Coriander chilly garlic paste - Make a paste of a bunch of coriander , 3-4 green chillies & 5-7 cloves of garlic. This can be kept in a air tight bottle and can be used for most of the Indian dishes .

It is best to have this ready , along with the onion paste kept in a air tight jar.It actually reduces the preparation time.

Marinate the cleaned prawns with salt & turmeric powder and keep aside. Now heat oil in the pan,add mustard seeds & curry leaves. As soon as the mustard seeds begin to crackle add the onion paste.Cook the onion paste for 5 minutes ,now add the chilly powder.Stir the mixture so that the chilly powder doesn't burn & add 1/4 cup of water.Let this simmer ,till the curry has a rich red color.

Masala ready

Now add the prawns, cook till they change color.Add the coconut milk,garam masala & coriander chilly garlic paste.Stir for 5 minutes.

Prawns cook very fast & turn rubbery if over-cooked so do not cook for more than 7-10 minutes.

Serve with rice.

Coriander chicken gravy

2011-03-17T23:23:00.002+05:30

Coriander chicken

Ingredients:

Boneless Chicken – 500 gm

Onions paste –2 medium

Coriander –1 bunch

Green chilly – 2

Garlic – 5/6 cloves

Oil-3 tbsp

Salt –to taste

Pepper – 1 tsp

Garam masala – 1 tsp

Cooking time – 25-30 min

Serves – 4 persons

Method:

Clean the coriander bunch, do not discard the stock. Make a paste of the green chilly, coriander & garlic. Take 2 tbsp of the paste and marinate the chicken for ½ hour. Heat pan and add the oil, once oil is heated add the onion paste and cook till it is light brown. Now add the chicken and cook for 5 minutes. Stir from time to time.

Add the paste left , leaving 1 tbsp aside.Add salt & pepper. Cook for another 10 minutes, till there is very little water left in the pan. Now add the garam masala. Cook for another 5 minutes.Last add the 1 tbsp of paste kept aside.

Serve with rice or chapatti.

Palak/Spinach Chicken

2011-03-17T23:07:00.000+05:30

Palak Chicken

Ingredients:

Boneless chicken – 500 gms

Spinach puree : 1 bowl

Onion paste – 1 ½ tbsp

Ginger garlic paste -1 tsp

Garam masala –1 tsp

Turmeric powder -pinch

Green chilly -2

Cream-2 tbsp

Salt – to taste

Oil-2 tbsp

Cooking time – 30 minutes

Serves -4 persons

Ingredients

Method :

Chop the green chillies and keep aside. Cook the spinach for 5 minutes and puree. Heat oil in the pan and add the ginger garlic paste .Next add the onions paste, fry till the oil leaves the paste .Add the chicken & stir so that the chicken is cooked evenly. Let this cook for 5 minutes .Now add the spinach puree to the chicken, cook this for another 5 minutes. Add the salt, pinch of turmeric power & garam masala.

Chicken added to the masala

Simmer chicken in palak

Next add the chopped green chillies, cook this on slow heat with the lid on.Add the cream and cook for another 5 minutes

Serve hot with chappati.

Mixed Vegetables

2011-03-17T12:02:00.002+05:30

Mixed Vegetables

Ingredients :

Chilly flakes – ½ tsp (optional)

Oil-1 tbsp

Cauliflower -100 gm

French beans-100 gm

Carrots -75 gm

Mushroom-100 gm

Capsicum – 1medium

Peas – 1 cup

Onion -1 small

Garlic-4-5 cloves

Cornflour-2 tsp

Pepper –to taste

Salt-to taste

Serves – 4 persons

Cooking time – 10-15 min

Method:

Cut garlic & mushrooms finely. Cut the onion in cubes .Rest of the vegetables should be cut in 1 inch length. Keep all chopped vegetable in separate bowls.

Heat oil in the pan, add the chilly flakes (optional) , then add garlic & onions and fry till onions are translucent. Add the cauliflower & peas, cover the pan and cook for 5 minutes. Now add the beans & carrots .Add a splash of water, cover the pan and cook for another 5 min. Last add the mushrooms & capsicum. Cook for 5 minutes adding salt & pepper to taste. Make a thin paste adding a small cup of water to the cornflour. Now add the paste to the pan. Make sure you stir the dish to avoid lumps of cornflour.

Pointer :

The vegetables should be crunchy & will retain their vibrant color. The quantity of oil can be reduced .

Chicken in cashew curry

2011-03-17T11:57:00.000+05:30

Chicken in cashew curry

Ingredients:

Boneless Chicken- 500 gm
Onions-2 (medium)
Cashew -10 pc
Cloves-2 no
Cinnamon-1 small piece (1 inch strip)
Cardamon-2 piece
Coriander leaves – for garnish

Grated Coconut-1 tbsp
Ginger-garlic paste-2 tbsp
Coriander Powder -2 tsp
Kashmiri chilly Powder -2 tsp
Turmeric powder -1/2 tsp

Cream

Salt- to taste
Oil-3/4 tbsp

Method:

Clean and cut the boneless chicken into small pieces and keep aside. Chop 1 onion finely and grind the other onion along with the ginger garlic paste, cinnamon, cloves, cardamom and grated coconut. Also grind the cashews separately. Keep this aside while you heat the pan, now add the oil. Once the oil is hot, add the chopped onions and fry them till they are brown. Add chicken pieces & turmeric powder. Stir it well and let this cook for 5 min till there is no water left in the pan. Now add the onion, ginger garlic paste, cinnamon, cloves, cardamom and grated coconut paste kept aside and mix well, cook for another 5 min .Add coriander powder, chilly powder & salt to taste. Let this cook for another 10 minutes. Add a cup of water and cook for another 5 minutes. Add the cashew paste and cook for a minute. Garnish the dish with coriander and cream .Serve hot with rice or chapatti.