Copycat Raising Canes chicken tenders

Ingredients
Chicken Tenders

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 1/2 cups (300 g.) all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Vegetable oil, for frying (4 to 6 cups)

Cane's Sauce (from CJ Eats recipes)

• ¾ cup mayonnaise
• 1/3 cup ketchup
• 1/2 tsp black pepper, finely cracked
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tablespoon Worcestershire sauce

Directions
Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, and a few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of pepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes. Transfer to a wire rack.
6. If chicken is not fully cooked in fryer, bake at 400deg for 15 min (~10min in convection oven).

Cane's Sauce
Mix everything. Refrigerate

Chicken recipe from: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Sauce recipe from: https://cjeatsrecipes.com/raising-canes-sauce-copycat/

Garlic Confit Recipe

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 ½ cups pure olive oil
• 1/2 tsp Kosher salt

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

Based on: https://www.foodbymaria.com/garlic-confit-recipe/

Japanese Beef Curry (or any meat of your choice)

Yield: 6

Ingredients

• 2 lbs beef chuck roast, cut into 2 inch chunks
• 1.5 onion, chopped
• 2 potatoes, cut into large chunks
• 2-3 carrots, cut into large chunks
• 4oz box curry roux
• 3 cloves garlic, chopped
• 2 tsp fresh ginger, chopped
• 1 Tbsp ketchup
• 1 Tbsp worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp apricot jam or preserve
• 2-3 Tbsp oil
• Salt to taste
• Pepper to taste

Instructions

1. Season beef chunks with salt and pepper. Heat oil in a large pot over medium high heat. Add beef chunks and sear till they get a brown color all over. Plate them out. Do not overcrowd, cook in batches if necessary.
2. In the same pot, sauté chopped onions till golden brown. Add in garlic and ginger and cook for a couple of minutes.
3. Add in potatoes and carrots, along with beef chunks and mix well. Stir in 3.5 to 4 cups of water and bring it to a boil. Lower the heat to medium low and simmer, covered, for 45-50 minutes, stirring occasionally. Cook till meat is tender.
4. Add in curry roux and stir till it dissolves. Add in ketchup, soy sauce, worcestershire sauce and apricot jam. Cook for 10-15 additional minutes.

From: https://gypsyplate.com/japanese-beef-curry/

Garam Masala Recipe

Ingredients

• ½ cup (35 grams) coriander seeds (daniya)
• ¼ cup (30 grams) cumin seeds (jeera)
• 2 tablespoons (17 grams) green cardamoms (elaichi)
• 2 tablespoons (12 grams) cloves (laung)
• 1 tablespoon (9 to 10 grams) black pepper corn (kali mirch)
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 4 medium (1 gram) dried bay leaves (tej patta)
• 3 (4 grams) star anise (chakri phool, helps in digestion)
• 1 tablespoon (8 grams) fennel seeds (saunf, avoids acidity)
• ½ small (2 grams) nutmeg ( jaiphal, helps in digestion)
• 3 to 4 (3 to 4 grams) black cardamoms ( badi elaichi, for flavor, refer notes)
• 3 strands mace (javitri/japatri, for flavor)

Preparation
Roast Spices

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smell good & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightly deep golden or light brown but not burnt. They smell good & turncrunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to be toasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changes slightly deeper but not burnt.
5. Transfer to the same plate and cool completely.

Grind

1. Add all these spices to a spice grinder jar. Grind to a fine powder, in intervals of 40 to 60 seconds.
2. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
3. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/

Palak Paneer Recipe

Ingredients

• 150 grams (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup (90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashew nuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't  have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (can sub w/evaporated milk) (optional)
• ⅛ teaspoon cumin seeds (jeera) (optional)

Whole spices

• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Instructions
Preparing the Spinach

1. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
2. Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
3. Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

Cooking

1. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
2. When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
3. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
4. Then add tomatoes with salt. Saute until they break down and turn mushy.
5. Add garam masala & saute until the masala smells good. This maytake 2 mins. (for a smoother curry refer notes)
6. Pour water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
7. Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
8. Avoid overcooking. Add paneer & mix well. Turn off and remove to aserving bowl. Optionally garnish with cream.
9. Serve palak paneer with naan

From: https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

 

Kheer Recipe (Rice Kheer)

Ingredients

• 4 cups (1 liter) whole milk/ full fat (for instant pot 2½ cups milk) (refer notes)
• ¼ cup water (optional or use 1 tsp ghee to grease the pot, prevents burning)
• ¼ cup (50 grams) rice (basmati or any rice, or use ⅓ cup to cut down the cook time)
• 2 - 4 tablespoons (50 to 65 grams) organic sugar (4 tbsps for moderate sweetness)
• ½ teaspoon cardamom powder (or about 2 to 3 pods powdered)
• ¼ cup unsalted nuts - cashews, pistachios - roughly chopped or use silvered almonds
• 2 tablespoons sweet raisins (optional)
• 1 tablespoon ghee optional to fry nuts & raisins
• 1 pinch saffron or 1 tsp edible rose water or few drops of kewra water

Direction

1. Wash rice a few times & drain completely.
2. Pour water (if using) and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.
3. Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.
4. Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)
5. Taste test, if you want add more sugar & simmer for another 5 mins (If you add more). Stir in cardamom powder, saffron (optional) rosewater and chopped nuts.
6. Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.

Instant pot Rice Kheer

1. Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.
2. Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.
3. Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
4. When the float valve drops, open the lid and stir in cardamom powder& rose water.
5. Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further aftercooling.
6. Transfer kheer to serving bowls & garnish with nuts & raisins. You canalso chill the rice kheer and serve.

Based on: https://www.indianhealthyrecipes.com/rice-kheer-recipe-chawal-ki-kheer/

Turmeric Rice Recipe (Indian Yellow Rice)

Ingredients (US cup = 240ml)

• 1 cups aged basmati rice (or jasmine rice)
• 1 tablespoon unsalted butter (or ghee)
• ½ teaspoon turmeric (prefer organic)
• 1 teaspoon ginger minced or paste
• 1 teaspoon garlic minced or paste
• 1½ to 2 cups stock or water (refer notes)
• ½ teaspoon salt (adjust to taste)
• ¼ to ½ teaspoon ground pepper or crushed black pepper
• ¾ teaspoon garam masala
  

To Garnish (optional)

• ¼ cup coriander leaves chopped
• ¼ cup nuts & raisins (optional) (refer notes)

Instructions

1. Rinse rice well a few times. Soak it for at least 15 mins. Drain the rice and set aside.
2. On a medium to low flame, heat butter in a pot. Add ginger garlic and saute for 30 to 60 seconds without burning or browning the garlic.
3. Add all the whole spices or garam masala, pepper and turmeric.
4. Add drained rice and regulate the flame to high. Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
5. Pour the stock or water & add salt. Taste test the water and add more salt as required. Bring the water to a rolling boil.
6. Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
7. When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Notes

1. It is important to cook the entire dish on a low flame for the best flavor.
2. Rice to water ratio depends on the kind of rice used. Aged basmati rice takes up 2 cups of water/stock to cook 1 cup rice. If using new rice, use 1.5 cups.
3. Butter is the magic ingredient here. Do not substitute it with oil.
4. Spices – You can use any of your favorite spices. I also add about a tsp of ground fennel seeds or saunf. 
5. Herbs: I generally add about half cup of mint leaves along with the garlic and ginger. Since I did not have I skipped it. You may use that if you like the flavor of mint.
6. Green chilli: I have not added any chilli to the turmeric rice. You may add 1 chopped chilli along with ginger garlic if you wish.

From: https://www.indianhealthyrecipes.com/turmeric-rice/