Presented together by Puff 'n Stuff Catering Executive Chef Paul Lorrain and Mark Wells of Hello Florida.

1. Bollywood & Beyond: Culinary
Executive Chef Paul Lorrain

2. Paul Lorrain, Executive Chef
Puff ‘n Stuff Catering
• 23+ years of culinary experience in the
northeast and southeast US
• Self-taught and apprenticed chef
• Joined Puff in 2003 as Executive Chef
• Numerous public appearances as a March of
Dimes “Signature Chef”, on The Daily Buzz,
Orlando’s WLOQ Morning Show, and Tampa’s
Studio 10
• Recognized as the largest and premier caterer
in Central Florida

3. The Inspiration
• The beautiful colors found in Saris &
Indian spices
• The elegant peacock feather
• Bollywood glamour
• Culinary excitement
• Twists on tradition

4. The Menu
• Curried Lamb Lollipops
• Filled Spinach Pakoras
• Madras Paneer Curry Skewers
• Malai Koftas in Potato Cubes
• Eggplant Napoleon
• Tandoori Prawns in Papadam Cups
• Cold-Smoked Scallops Under Glass

5. Curried Lamb Lollipops
• A show of classic Indian
flavors with a modern
presentation.
• Variations:
– Butler passed
– Action station

6. Curried Lamb Lollipops - Recipe
INGREDIENTS
• 10 Lamb Lollipops (curried) • 1 t roasted garlic pepper
• 2 t salt • 10 each grilled naan
• 1 T Marsala Curry • 4 oz spinach mayo
• 1 T Tandori spice • 1 each grilled paneer
• 1 T sugar • Sriracha drops for garnish
French lamb racks and dry rub with spices. Pan seer lamb rack and finish
in oven until medium rare. Remove and let rest for 8 minutes before
slicing. Put a dollop of the spinach mayo on plate and arrange naan
bread crisp and lamb lollipop on top with paneer wedge. Garnish plate
with mayo and Sriracha.
SERVES 10

7. Naan Bread
INGREDIENTS
• 3 oz active dry yeast • 18oz Milk • 15# bread flour
• 3 qrt warm water • 24oz egg • 3 oz roasted garlic
• 3 C white sugar • 4.5 oz salt • 3 C melted butter
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar,
milk, egg, salt, and enough flour to make soft dough. Knead for 6 to 8 minutes on a lightly
floured surface, or until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and
set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a
golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow them to rise until
doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil the grill. Place dough on grill,
and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter,
and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
Remove from grill, and continue the process until all the naan has been prepared. The bread can
now be cut into shapes and formed around objects until it sets crisp.

8. Spinach Mayo Pesto Grilled Paneer Cheese
INGREDIENTS INGREDIENTS
• 1 # Fresh spinach • Paneer cheese
• 2 C mayo • Preferred seasoning
• 2 t Salt • Oil
• 1 t white pepper
• 1 T cilantro minced
• 1 each lime juiced
• 1 t Marsala curry
• 1 t cayenne
Cut ¼ inch thick slices and shape as
Blanch and shock spinach. Squeeze till desired. Season, dip in oil and sear in
dry. Combine with the rest of the
pan.
ingredients and puree in vita prep until
smooth. Taste and re-season as
necessary.

9. Filled Spinach Pakoras
• Creatively formed bites
featuring unique fillings
and textures.
• Variations:
– Butler passed
– Action station

10. Filled Spinach Pakoras - Recipe
INGREDIENTS
• ¾ cup Besan flour (kadala mavu) - chickpea • Salt - to taste
flour • 2 tsps of minced Ginger
• 1# Spinach blanched and squeezed dry • 2 tsps of Coriander
• ½ C diced red Onion • 1 tsp of Turmeric
• ½ tsp Hing (asafetida) - “beeno” quality • ½ tsp of Ajwain
• Chili Powder – adjust with your spice level • 1 tsp of Baking powder
Chop spinach and onion. Mix all the ingredients in a bowl. Add 1 or
2 tsp of water to just bind all the ingredients. Using a flexi mold, fill the
molds with the mixture. Remove to freezer to set up. Once frozen, remove
from molds. Deep-fry them till they are golden brown, turning once in a
while. Remove and drain them on paper towels. Serve hot.
SERVES 4

11. Pakora Filling #1 - Channa Masala (Chickpea Curry)
INGREDIENTS
• 1 cup of • Chopped green chilies
chickpeas (kable chana, • 2 tsp of coriander powder
Garbanzo beans) • 1 tsp of turmeric
• Pinch of asafetida (Hing) • Red chili powder to taste
• 1/2 tsp of cumin seeds • Salt
• ¼ cup ghee • 2 tsp of garam masala
• 1 tomato • Chopped cilantro
• 2 tsp of ginger paste
Infuse all the spices in ghee (clarified butter) except garam Marsala and
cilantro. Add tomatoes and chickpeas. Cook mixture and reduce to about
half in quantity. Add the garam masala and cilantro. Let it cook for
another minute.

12. Pakora Filling #2 - Palak Paneer (Spinach with Paneer Cheese)
INGREDIENTS
• ½ cup of Paneer diced • 1 tsp of coriander powder
• ½# fresh spinach • 1 tsp of fenugreek
• ½ cup onion chopped fine • 2 tsp of cumin
• ½ cup tomato diced • 1 tsp of turmeric powder
• 1 tsp garlic • 1 tsp of garam masala powder
• 1 tsp ginger • Salt to taste
• ¼ cup ghee
Infuse the spices in ghee and sauté the onions in it till soft. Add the ginger
and garlic and sauté for a minute. Add the spinach, tomato and salt to
taste and mix well. Cook till the spinach leaves are soft. Traditionally
spinach is mashed to a pulp. For a better presentation, use a wilted
version. Add paneer cubes and mix to coat the pieces.

13. Pakora Filling #3 - Cucumber Raita
INGREDIENTS
• 1 cup of yogurt • 1 tsp of cumin powder
• mint and cilantro leaves • Red chili powder to taste
chopped fine • Salt to taste
• 1 cucumber grated • Pepper
Mix all the ingredients together in a large bowl and blend till mixed well.
Chill and serve.

14. Madras Curry Paneer Skewers
• Fusing simple, but classic
Indian ingredients to create a
one-bite skewer.
• Variation:
– Butler passed

15. Madras Paneer Curry Skewers - Recipe
Marinate paneer cubes in the infused curry
and sear them. Skewer with desired fresh
vegetables.

16. Malai Koftas in Potato Cubes
• Beautiful and colorful potato
cubes hollowed out to carry a
delicious and classic side
dish.
• Variation:
– Butler passed

17. Malai Koftas in Potato Cubes - Recipe
INGREDIENTS
• 12 each Peruvian potato Cut down potatoes into a cube shape. Using a
melon baller hollow out one side to form a cup.
• 12 each sweet potato
Deep fry potatoes until lightly brown and tender.
• 12 each Yukon gold Potatoes are ready for fillings.
Malai Kofta Filling:
• 1 tsp of coriander powder
• 1 cup of crumbled paneer
• 1 tsp of cumin powder
• ½ cup of chopped cashews
• Red-chili powder to taste
• ½ cup of raisins
• 1/2 tsp of cardamom powder
• Chopped green chilies
• Salt
• 1 tbsp of sugar
• Ghee (clarified butter)
• 1/2 cup shredded carrots.
Infuse all the spices and add paneer, carrots, nuts
and raisins. Fill each cube.
SERVES 4

18. Eggplant Napoleon
Bhurtha – North Indian
(Punjabi)
• Interpretation of a classic a
napoleon with the flavors
and influence of India.
• Variations:
– Butler passed
– Action station

19. Eggplant Napoleon - Recipe
INGREDIENTS
• 1 eggplant • 1 tsp of turmeric
• 1 tsp of cumin seeds • 2 tsp of cumin
• 1 tomato - peeled, seeded and • 2 tsp of ground coriander
diced • Cayenne pepper (to taste)
• 1 whole garlic, minced • Salt to taste
• Ground black pepper to taste
Dice the eggplant into ½” pieces. Heat the ghee and infuse the spices. Add the
onion, ginger and garlic; cook and stir until tender. Stir in the tomato and cook
and stir for a few minutes. Place the eggplant pieces in the skillet, and cook for 10
to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if
desired. Garnish with fresh cilantro, and serve.
SERVES 4

20. Fried Eggplant Croutons
INGREDIENTS
• 1 Eggplant • ½ cup panko
• 1 cup flour • ½ cup shredded coconut
• 1 cup egg wash • ½ cup diced tomato
• chopped fresh cilantro
Mix panko and coconut in a bowl. Peel and cut eggplant into desired
shape 1/4 “ thick. Dredge eggplant pieces in flour then egg wash them
with panko coconut mixture. Deep fry till golden. Top one piece of
eggplant with bhurtha mix and top off with another eggplant piece.
Garnish with diced tomato and chopped cilantro.

21. Tandoori Prawns in Papadam Cups
• Papadam shell mimics a fried
tortilla shell and creates a great
base for this delicious dish.
• Variation:
– Butler passed
– First course
– Action station

22. Tandoori Prawns in Papadam Cups - Recipe
INGREDIENTS
• ½ cup of lemon juice • 1 cup of yogurt
• 1 tsp of chopped garlic • 1 tsp chopped red onion
• 1 tsp of chopped ginger • 1 tsp crushed garlic
• 1 tsp chopped ginger
• 1 tsp lemon juice
Whisk together the lemon juice, garlic and ginger. Place prawns in a
shallow dish and cover with the marinade. Let sit 15 minutes. Drain and
pat the prawns dry.
Mix together all remaining ingredients. Place prawns back in the baking
dish and cover with the marinade for 30 minutes. Pan sear prawns and
serve in papadam cup with ginger infused salad.
SERVES 4

23. Cold-Smoked Scallops Under Glass
• An exciting and interactive
focal point for any menu that
wows!
• Variation:
– Action station

24. Cold-Smoked Scallops Under Glass

25. Cold-Smoked Scallops Under Glass -
Recipe
INGREDIENTS
• 10 Scallops U-10 • ¼ C Green Apple Chutney
• ¼ C Pomegranate Glaze • 1 C Fried spinach
• 10 Sweet potato pancakes • 20 fried curry leaves
• 20 Pomegranate seeds
Arrange fried spinach leaves on plate and top with sweet potato pancake.
Stand scallop on pancake and top with green apple chutney and fried
curry leaves. Drizzle with pomegranate glaze and cover with smoking
dome. Add smoke from hookah and present to guest as you remove the
dome allowing the smoke to billow out.
SERVES 10

26. Green Apple Chutney Pomegranate Scallop
INGREDIENTS INGREDIENTS
• 5 Granny Smith apples (peeled and • 10 U-10 Scallops
small dice) • 4 each Pomegranate’s seeded and
• 1 Yellow onion small dice strained
• 1T garlic minced • 2 T sugar
• 1 C sugar • 1 t kosher salt
• 1 C water • 2 T rice vinegar
• ½ C apple cider vinegar
• 2 t salt
• 1 t Indian chili powder
Combine rice vinegar, sugar and salt in a
In heavy bottom pan caramelize sugar bowl and whisk until dissolved. Add
and water. Add onion and cook for 3 scallops to half the liquid and marinade
minutes. Add spices, apple and garlic for 2 hours. Cook down the remaining
and cook for 5 minutes. Add vinegar and liquid to sauce consistency and let cool.
simmer till thickened. Pan sear or grill scallop.

27. Sweet Potato Pancake
INGREDIENTS
• 2 each sweet potato (peeled and • ¼ t baking soda
shredded) • 1 t kosher salt
• 1 each whole egg • ¼ t nutmeg
• ½ C milk • 1/8 t cayenne
• ½ C flour • ½ C melted butter
Blanch shredded potato and shock to cool. Ring out shredded potato until
dry as possible. In a bowl combine all dry ingredients until well blended.
Add egg and milk and mix well then fold in shredded potato. Using a ½
oz scoop, drop in nonstick oiled pan and sear on both sides until golden.

28. Thank You!
To download a copy of my slides, go to:
http://www.slideshare.net/WarrenDietel
Paul Lorrain | paul@puffnstuff.com | 407.629.7833
www.facebook.com/puffnstuffcatering | Twitter: @pscatering