Kulfi Falooda & Cabbage Curry | Live Cooking with Shipra Mitra | Community Class

Join Shipra Mitra at the Plainsboro Public Library for a delightful live cooking session featuring two flavorful recipes — the cooling Kulfi Falooda and the comforting Cabbage Curry.

This reality-style, uncut cooking class is part of our community outreach program, bringing healthy, homemade, and budget-friendly meals to life — with laughter, learning, and a touch of creativity.

🍨 From chilled desserts to hearty curries — there’s something for everyone to enjoy!

⏱️ Timestamps
0:00 – O:05 → Introduction
0:05 – 0:30 → Kulfi Falooda Recipe
0:30 – 18:13 → Kulfi Falooda Recipe
18:13 – 19:00 → Cabbage Curry
19:00 – 31:11 → Cabbage Curry

🍨 Kulfi Falooda Recipe

Ingredients
2 tbsp soaked basil seeds
½ cup soaked rice noodles
2 cups milk (or 1 can coconut milk for non-dairy version)
1 tbsp Rooh Afza
Pinch of salt (optional)

Optional Add-ins:
Chopped berries, chopped nuts, raisins, basil leaves

For a less sweet version:
Replace Rooh Afza with cardamom or ginger powder.

For a healthier version:
Skip the ice cream.

Method

Soak basil seeds in warm water and stir well.
Soak rice noodles in hot water for 5–10 mins, drain, and cut shorter with scissors.
Combine soaked basil seeds and noodles in a bowl, add milk (or coconut milk).
Adjust consistency with extra milk or water if needed.
Top with a scoop of ice cream and drizzle Rooh Afza.
Garnish with nuts, berries, raisins, and chiffonaded basil leaves.

🥬 Cabbage Curry Recipe

Ingredients
1 cabbage (cut into 2-inch pieces)
4 medium red or white potatoes (halved)
1 tomato (diced)
1–2 green chilies
¼ tsp whole cumin seeds
1 tbsp cumin powder
1 tbsp ginger powder (or freshly grated ginger)
1 tbsp clarified butter (ghee)
1 tbsp oil
Salt to taste
Pinch of sugar
½ cup stock or water
Pinch of fenugreek powder
1 tbsp roasted cumin powder

Optional Add-ins:
½ cup peas or ½ cup small deveined shrimp

Method

Microwave cabbage with a little salt and water for 2 mins at 800W (to speed up cooking).
Heat a wok; roast cumin seeds until fragrant.
Add oil, then potatoes — sauté and season with salt.
Add cumin powder, fenugreek, chili, and ginger; cook 2 mins.
Add diced tomato, cook till soft.
Add cabbage, mix, season with salt, and pour in stock/water.
Add peas or shrimp if using; cover and simmer till tender.
Finish with clarified butter and sprinkle roasted cumin powder on top.

🎥 Filmed live at the Plainsboro Public Library as part of our nonprofit community cooking classes, promoting healthy, affordable, and joyful home cooking.

💡 Note: Full recipes are listed right here — follow along as you watch!

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