MyVista-World

Kitchen conundrum to save curry leaves when fresh ones are not available. First select the fresh leaves, seprate them from stem and wash them in water. Let the water drain off completely then semi dry them in sun for few hours, just to let go the moisture. Now take a big heavy pan and with low flame roast the leaves continuously. The colour will change light brown in five minutes and they will start turning crisp. Let it cool down completely and store in air tight container. The leaves retain there freshnes for at least three months. Enjoy! 

Thanksgiving is here, and so is our Rotisserie whole chicken. It can be easily prepared ahead and then we try to make different chicken based recipes from it. It's perfect as the main dish of a simple meal with sides. Ingredients To Brin 1/4 cup of salt  1/4 cup of granulated sugar 10 peppercorns 2 bay leaves 3 cups water Marinate 2 tablespoons butter 2 teaspoons paprika 1 1/2 teaspoons dried thyme 1 teaspoon garlic minced 1 teaspoon ginger minced Salt and freshly ground black pepper  1 (4 to 5 pound) whole chicken (see note 1) Clean the chicken cavity and rinse it with cold water. Trim any excess skin from the neck area. Set aside. Mix  1/2 cup of salt and 1/2 cup of granulated sugar in one cup of water and pour it into a large pot and bring it to a boil. Add enough cold water to the pot to cover the chicken and add the bay leaves and peppercorns. Place the chicken in the pot and refrigerate for 4 hours up to 12 hours or overnight.   Remove the chicken from the brine and rinse and