Weed It or Weep

How to Prevent Weeds to grow:

1. Before weeds start appearing in spring, spread a pre-emergence herbicide, such as Preen, on your lawn and flower gardens. This will prevent weed seeds in the soil from sprouting, yet allow desirable plants to grow. 
2. spread 3-4 inches of mulch, such as  shredded wood or chopped leaves, around flowers and shrubs. For a more durable weed barrier, lay permeable landscape fabric before you plant or mulch.
3. It's inevitable -- weeds will sneak through despite our efforts. Pull these interlopers by hand.For tenacious enemies, like poison ivy, selectively spray with post-emergence herbicide, such as Roundup.
4. Eliminate dandelions before seeds scatter. Prevent resprouting by removing every bit of the long taproot with a dandelion digger.

To-do List:

1. In frost-free regions, watch out for insect pests that become more active as the weather warms. Make a point to do a weekly spot-check for japanese beetles, thrips, scale, mites, or aphids in your garden.
2. Heat-loving herbs, such as basil, dill, fennel, marjoram, and rosemary, can be planted in the garden or in containers. All herbs require well-drained soil and a minimum of six hours of sunlight a day.
3. By mid-May, it's usually safe to plant frost-tender tomatoes, eggplants and peppers. You can also sow seeds of sweet corn, melons, squash, beans and cucumbers. In the south, plant okra, southern pea and sweet potato.
4. Dress up your porch or patio with colorful hanging baskets. The larger the basket, the less often you'll have to water it. The additional potting soil helps hold moisture. Select plants that match your growing conditions. For example, use succulents in a hot, sunny location.

Aloo Paratha Recipe

Ingredients:

• 1 cup whole wheat flour 
• Pinch of salt
• 1 cup water 
• 2 tbsp oil
• 2 large or 3 small Potatoes
• 2 tbsp Cilantro 
• 1 tsp ginger garlic paste
• 1 small onion - finely chopped
• 5 green chillies - thinly chopped
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp lemon juice

Cooking Method:

1. Mix wheat flour, salt and 2 tsp oil into a soft dough by adding necessary water 
2. Divide the dough into equal portioned balls as per required size
3. Meanwhile boil the potatoes and peel off the skin 
4. Mash the potatoes and add onions, green chillies, chilli powder, turmeric powder, salt and cilantro and mix it well 
5. Take dough ball and flatten it on palm and stuff with above mixture and roll into a ball.
6. Flatten the balls into thick round parathas using rolling pin
7. Grease a pan with little oil or ghee and heat on a medium flame 
8. Cook the parathas until both sides are cooked through.

Oats Idli Recipe

Ingredients: 

• 2 cups oats
• 1/2 liter curd (slightly sour)
• 1 Tbsp mustard seeds
• 1 Tbsp urad dal
• 1/2 Tbsp channa dal
• 1/2 Tbsp oil
• 2 tsp finely chopped green chillies
• 1 cup grated carrots
• 2 Tbsp finely chopped coriander
• 1/2 Tbsp turmeric powder
• 2 Tbsp salt

Cooking Method:

1. Dry roast oats in a fry pan until it turns slightly brown and then powder oats in a mixer
2. Take fry pan, add oil, mustard seeds, urad dal, chana dal and allow the seeds to splutter 
3. Add chopped onions, green chillies, grated carrot and cilantro
4. Add turmeric powder and fry for a minute
5. Add this seasoning to grounded oats and add curd to it to make a batter ( adjust curd according to the consistency but don't add water)
6. Grease the Idli Steamer plates with oil or ghee and pour the batter into idli plates
7. Steam the idlis for 15 minutes

Bread Poha Recipe

Ingredients:

• 4 cups bread - crusts removed and diced 
• 1 cup peas - Frozen
• 1/2 cup peanuts- roasted and peeled 
• 2 tbsp Olive oil 
• Pinch of Asafoetida 
• 1 tsp mustard seeds 
• 10 curry leaves 
• 2-3 whole red chillies 
• 1/2 tsp turmeric powder
• 2 tsp salt 
• 1 tsp green chillies- finely chopped 
• 1/2 cup water
• 1 tbsp lemon juice 
• 1 tbsp chopped coriander leaves 
• Fresh coconut- grated 

Cooking Method:

1. Heat oil in a pan and add mustard seeds, curry leaves, asafoetida, turmeric powder and red chillies
2. When mustard seeds starts spluttering add green chillies, peas, peanuts and salt 
3. Add bread and mix well 
4. Add  some water and saute till mixed and heated.
5. Switch off the flame and sprinkle lemon juice and mix it well 
6. Garnish with cilantro and grated coconut 

Onion Uttapam Recipe

Ingredients:

• 2 cups (360 gm) parboiled rice 
• 1/2 cup (90 gm) split and husked Bengal Gram (dhuli urad) 
• 1/2 tsp fenugreek seeds 
• 2 tsp salt 
• An iron griddle or tawa 
• Oil to smear the pan for cooking the uttapam

Cooking Method:

Soak rice, daal and methi in water for 5-6 hours. 
Grind fine, add salt and enough water to make a dropping consistency and leave to ferment 5-6 hours. 
Heat tawa, and brush oil over it. When really hot, splash a little water over it, and pour about 1 cup of batter on to it. 
It will spread a little. When the edges start browning a bit, pour a trail of oil around it. 
Turn it over and let it brown on the other side too. 

Before you turn the uttapam over, sprinkle a mixture of finely chopped onions, tomatoes, coriander leaves and green chillies.

Red Lentil Soup

Ingredients:

• 1 cup red lentils/masoor dal
• 4.5 cups water
• 1 large onion
• 3 cloves of garlic, thinly sliced
• 3 red dry whole chili pepper
• 1 bay leaf
• 1 teaspoon cumin
• 1 tablespoon olive oil 
• salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon sugar
• fresh cilantro/coriander leaves and lemon juice to garnish

How to cook:

Peel and divide the onion into half. Chop one half into small pieces. Make thin half moon slices with the other half onion.

Wash the lentils till water runs clear. Combine 4.5 cups of water, salt, turmeric and chopped onions. Cover and simmer till the lentils are fully cooked. Or use a pressure cooker, it is a much quicker way to cook lentils.

Heat oil in a pan. Add the cumin seeds and the red whole dry chili pepper. Once the seeds sizzle and the pepper turns dark brown, add the bay leaf, sliced garlic and the onion half moons. Add the sugar and fry till the onions are brown and crispy. Add the  cooked lentils to the pan, stir to combine and simmer at medium heat for about 7-10 minutes. If the dal/soup gets too thick, feel free to add some warm water, to get the desired consistency.

Serve hot, garnished with fresh coriander and a squeeze of lemon juice.

Serve as soup with crusty bread or as a side with plain rice (the usual norm to serve dal in India).

How to Make Cherry Blossom Lights

What do you need:

• White LED Christmas lights (battery powered) - http://www.dx.com/p/30-led-3m-battery-powered-christmas-light-white-led-3xaa-6483#.VqadoFMrLaY
• Tissue paper (shades of white and pink)
• a Branch (I used dollar store flowers, though a real tree branch will do)
• Floral stem wrap tape (brown)
• Vase
• Sand/ gravel or small stones
• Twist ties
• Glue (glue stick and craft glue)
• Pliers
• Scissors/rotary cutting tool

If you use lights that need to be plugged into an outlet, you need a vase that you can cut a hole in to allow the plug through the bottom.

Source : http://www.instructables.com/id/How-to-Make-Cherry-Blossom-Lights/