Since peri-peri chicken was on the menu, decided to try a vegetarian side dish with cauliflower too. Because why not. The recipe was straight from Nando’s website. https://www.nandosperiperi.com/eat/recipes/peri-peri-cauliflower-wings
https://www.farmhouseonboone.com/sourdough-sandwich-bread The proportions worked like a charm. The only things I did different were: Start with autolyse Stretch and fold 2 times. Bulk ferment time and second rise time were both less than mentioned in the recipe. I just waited for 50-75% rise. In the last 10 minutes I had to bump up the oven temperature to brown the crust.
I drool just thinking about Rajasthani food. My family in India knows it too - no wonder it was at my sister’s place that I first had daal baati churma. She loves to cook, I love to eat and when I visit she goes all out to pamper us all. Some people are a blessing and she is one such person in my life. Anyhow, when I made this dish for the first time, I followed Manali’s recipe. It’s easy and good - and the baati is baked. The saunf/fennel in the baati adds a nice touch of flavor. This dish has been made multiple times during the lockdowns. Definitely a winner! https://www.cookwithmanali.com/rajasthani-dal-bati/ (With a crunchy pickled salad on the side)
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