11.   Gently lift the greens from the bath and place on them a clean towel to dry, or use a salad spinner.

12.   Place ice cubes between two clean towels and hammer until crushed, or use the ice crusher, and transfer ice to bowl.

13.   Place all of the shells, the legs and claws under a clean towel and crush them with a rolling pin or a bottle of wine.

14.   Place rice paper on work surface covered with a clean towel.

15.   Place in a clean towel and squeeze to remove excess liquid.

16.   Remove the finished chapatti from the griddle and wrap in a clean towel to keep warm and soft.

17.   Roll them loosely in clean towels and keep refrigerated until serving time.

18.   Remove from heat and pour into a clean towel.

19.   Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time.

20.   Squeeze excess moisture out of zucchini by pressing in clean towel or placing in colander and pressing with hands or back of wooden spoon.