Its nearly 2 decades since I first heard and watched a Guns N Roses music video. I thought way back then that they sounded amazing!
I was quite upset when I came across the bad press given to Axl Rose this weekend after the disastrous performance in the Reading Festival, U.K. Axl and the new line-up of his band Guns N Roses were slammed by the British media mercilessly. I believe it is quite unfair, as the British press can be extremely hard on certain individuals...while still glossing over any wrongdoings by their own favourite celebrities. For instance, Sir Paul can do no wrong in the eyes of the British press. Huh???
Last year, I read the unauthorised biography of Axl Rose, as I wanted to understand the man behind the music. Well, it explained a lot of things...One has to understand that some people in this world do have problems getting through life, due to a variety of reasons. Many of these could be issues from childhood that need to be resolved. This does not make a talented artist any less talented.
Almost as if by coincidence, I was watching CNN just now, and there was a half hour program, Talk Asia, featuring Slash, the guitarist of the band in its heyday. The anchor did question Slash on the issues surrounding his rift from Axl, and Slash did not give a direct answer. They had not spoken to each other for a good 14-15 years. All Slash said was that there could always be a possibility that he and Axl would, one day, come together, for the sake of their music. As one of the band's biggest fans, I would always look forward to that day...It is hope alone that makes life worthwhile for some.
For those who've forgotten what GNR sound like, here's a link to my all-time favourite song, November Rain, from what is perhaps the greatest rock band in the world:
http://www.youtube.com/watch?v=8SbUC-UaAxE&ob=av2e
Here's to the music of GNR!
Saturday, 28 August 2010
Sunday, 15 August 2010
Amazing homemade Naan bread! And my take on Paneer Masala...
I decided to make naan breads at home today, and it was dead easy, simply unbelievable! Here's the recipe:
Ingredients:
2-3 cups self-raising flour
2 spoons low-fat yogurt
1/2 cup milk
1 spoon baking powder
salt to taste
1 spoon olive oil
1 spoon sugar (optional)
Method:
1. In a large bowl, combine the flour, salt, sugar, baking powder, mix well.
2. Add the milk, yogurt and oil.
3. Slowly mix well, until you get a soft but not sticky dough.
4. Cover with cling film, and store in a warm place (or on a window ledge which gets direct sunshine!) for 1-2 hours. The dough should rise slightly.
5. Divide the dough into balls, roll out into oblong shapes, using a little dry flour.
6. Pre-heat the grill, temperature of around 160-180 centigrade, for 6-8 minutes.
7. Spread a little olive oil on a baking tray, and place the rolled-out dough on the tray. Make small piercings with a fork.
8. Close the oven door.
9. The naan will start rising within a minute.
10. Switch off and remove from the grill after the dough rises in several places, and there are brown spots on the naan. Do not wait for the entire naan to turn brown!
11. Spread a little butter/ghee/low-fat spread and consume immediately.
12. If you like the naan to be brown on both sides, do turn the naan on the other side, and grill for a few more seconds. This is not recommended/necessary.
Though I did not prepare the following dish to go with naan today, it is something I make frequently. It is my take on Paneer Masala.
Ingredients:
250gms of fresh paneer or Indian cottage cheese(available in most large supermarkets or Asian stores)
1 green pepper
1 yellow pepper
1 orange pepper
1 large red onion
2 medium-sized tomatoes
2 spoons tomato puree
4-5 bay leaves
1-2 cups low-fat yogurt
2 spoons chilli powder
2 spoons garam masala
1/2 spoon turmeric powder
1/4 spoon asafoetida
salt to taste
Water
Chopped coriander
Method:
1. Cut the paneer into small cubes, fry them in a pan with butter/ghee/low-fat spread on low heat. When they start turning brown, remove from the pan, and keep aside.
2. Add some oil to the remaining butter/ghee/spread, and fry the chopped onion along with the bay leaves.
3. Chop the peppers into fairly large (1-inch) squares. Add to the onion frying in the pan.
4. At this stage, add the turmeric, chilli, asafoetida and garam masala powders, along with the salt. Cover with a lid.
5. Let the onion and peppers sweat in the pan for a while. Then, add the chopped tomatoes and 1/2 a cup of water. The quantity of water can vary, depending on how much gravy you prefer in the dish.
6. Let cook for 5-8 minutes. Add the tomato puree.
7. Add the fried paneer cubes to the pan. Give a good stir, then add the low-fat yogurt and after a minute, switch off the pan.
8. Garnish with chopped coriander leaves.
I use low-fat yogurt instead of cream (which is normally preferred) because of the high fat content in cream. This dish stays good for 3-4 days in the fridge, and tastes even better after 2 days, heated in a microwave, as the cheese absorbs all the spices and gets softer when popped in the microwave!
I've also been baking and will post my Cinnamon Cookie recipe shortly. Until then, enjoy cooking!
Ingredients:
2-3 cups self-raising flour
2 spoons low-fat yogurt
1/2 cup milk
1 spoon baking powder
salt to taste
1 spoon olive oil
1 spoon sugar (optional)
Method:
1. In a large bowl, combine the flour, salt, sugar, baking powder, mix well.
2. Add the milk, yogurt and oil.
3. Slowly mix well, until you get a soft but not sticky dough.
4. Cover with cling film, and store in a warm place (or on a window ledge which gets direct sunshine!) for 1-2 hours. The dough should rise slightly.
5. Divide the dough into balls, roll out into oblong shapes, using a little dry flour.
6. Pre-heat the grill, temperature of around 160-180 centigrade, for 6-8 minutes.
7. Spread a little olive oil on a baking tray, and place the rolled-out dough on the tray. Make small piercings with a fork.
8. Close the oven door.
9. The naan will start rising within a minute.
10. Switch off and remove from the grill after the dough rises in several places, and there are brown spots on the naan. Do not wait for the entire naan to turn brown!
11. Spread a little butter/ghee/low-fat spread and consume immediately.
12. If you like the naan to be brown on both sides, do turn the naan on the other side, and grill for a few more seconds. This is not recommended/necessary.
Though I did not prepare the following dish to go with naan today, it is something I make frequently. It is my take on Paneer Masala.
Ingredients:
250gms of fresh paneer or Indian cottage cheese(available in most large supermarkets or Asian stores)
1 green pepper
1 yellow pepper
1 orange pepper
1 large red onion
2 medium-sized tomatoes
2 spoons tomato puree
4-5 bay leaves
1-2 cups low-fat yogurt
2 spoons chilli powder
2 spoons garam masala
1/2 spoon turmeric powder
1/4 spoon asafoetida
salt to taste
Water
Chopped coriander
Method:
1. Cut the paneer into small cubes, fry them in a pan with butter/ghee/low-fat spread on low heat. When they start turning brown, remove from the pan, and keep aside.
2. Add some oil to the remaining butter/ghee/spread, and fry the chopped onion along with the bay leaves.
3. Chop the peppers into fairly large (1-inch) squares. Add to the onion frying in the pan.
4. At this stage, add the turmeric, chilli, asafoetida and garam masala powders, along with the salt. Cover with a lid.
5. Let the onion and peppers sweat in the pan for a while. Then, add the chopped tomatoes and 1/2 a cup of water. The quantity of water can vary, depending on how much gravy you prefer in the dish.
6. Let cook for 5-8 minutes. Add the tomato puree.
7. Add the fried paneer cubes to the pan. Give a good stir, then add the low-fat yogurt and after a minute, switch off the pan.
8. Garnish with chopped coriander leaves.
I use low-fat yogurt instead of cream (which is normally preferred) because of the high fat content in cream. This dish stays good for 3-4 days in the fridge, and tastes even better after 2 days, heated in a microwave, as the cheese absorbs all the spices and gets softer when popped in the microwave!
I've also been baking and will post my Cinnamon Cookie recipe shortly. Until then, enjoy cooking!
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