Rice colored with Wilton icing color paste. http://flic.kr/p/BmoEG

Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma... To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli. But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy. If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P. Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this... Thanking you again for your encouragement. What we need? Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1 Cup Grated paneer =50 gms Tomatoe =1 Grated onion=small one Ginger paste -1/2 tsp Garlic paste-1/2tsp Salt To Taste Turmeric Powder -1/4 tsp Red chilli powder-1/2 tsp Coriander powder-1/4 tsp Garam Masala Powder-3/4 tsp Cream-1 1/2 tsp Vegetable oil -2 tbsp Ghee-1/2 tbsp Milk or water-1/2 cup Dry fruits- almond,cashew nuts, raisins or anything u like few. Any green leaves u like for decoration. Method. 1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to make puree. Or use Readymade tomato puree. 2. Take ghee and slightly fry the dry fruits on medium heat til golden. 3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it well for couple of minutes. (till that raw smell goes) 4.Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for few minutes. 5. Add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. 6.Add milk or water. Bring it to boil. 7.Reduce the heat and cook until the gravy becomes thick. 8.Add paneer to the gravy and stir well. 9.Add all the vegetables to the gravy and cook for further 5 to 10 minutes.(maximum) 10.Put cream and chopped leaves on the navaratna korma decorate . 13 http://flic.kr/p/9jTXMu

Cake 1/2 cup butter or margarine 1/4 cup whipping cream 1 cup packed brown sugar 1/2 cup chopped pecans 2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups) 1 box Betty Crocker® SuperMoist® yellow cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1/4 teaspoon apple pie spice Topping 2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container) 1/2 cup frozen (thawed) whipped topping Caramel topping, if desired 1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples. 2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture. 3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan. 4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. High Altitude (3500-6500 ft): Bake 45 to 50 minutes. Make the Most of This Recipe Substitution You can use cinnamon for the apple pie spice for a slightly different flavor. Success Granny Smith and Braeburn are good apple choices to use in this recipe. Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Find more recipes at www.bettycrocker.com http://flic.kr/p/5Xyaud