11Years Cancer - Free: the truth about life after TNBC

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11Years Cancer - Free: the truth about life after TNBC As I was replying to a message in an emotional health support group recently, a wave of memories from my treatment days came rushing back. It’s been 11 years since I was diagnosed with Triple-Negative Breast Cancer (TNBC) — a rare and aggressive form of breast cancer with limited treatment options. Though my physical treatment ended long ago, my healing journey continues. Every year post-treatment has brought a new layer of understanding, discomfort, learning, and rebuilding. And today, I want to write about the part of survivorship most people don’t talk about: the silent, emotional battles we face long after the doctors say we’re “okay.” 🎗️ Life After TNBC: The Emotional Reality Being a TNBC survivor is a blessing — and sometimes a heavy emotional burden. The fear of recurrence never fully leaves. A new pain or symptom can trigger deep anxiety. There’s the pressure to “move on” when inside, you know you’ve changed...
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Mushroom Masala(Indian Recipe)

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This mushroom and capsicum recipe is cooked in tomato-onion gravy and is spiced up by ginger,garlic and whole garam masala.It is best serves with chapatis or vegetable pulao.This delicious recipe can be enjoyed for lunch or dinner.
Ingredients
Button mushroon-1 pack
Green Capsicum-1 big
Onions-1 large
Ginger-1 inch peice
Garlic-5-6 cloves
Green Chilli-1
Tomatoes-2 medium size
Turmeric powder-1/4 teaspoon
Coriander powder-2 teaspoons
Red chilli powder-1 teaspoon
Salt to taste
Vegetable oil/Olive oil-2.5 tablespoons
Fresh coriander leaves-2 teaspoons,finely chopped

Whole Garam Masala
Black pepper-3-4
Green cardamom-2
Black cardamom-1
Cinnamon-1 piece
Bay leaf-1

Method
-Wash the mushrooms with water thoroughly and cut them into halves.
-Cut the capsicum into medium square pieces.
-Dice the tomatoes and blend them in a mixer/blender to make a smooth puree.
-Finely chop the onions.
-Make a paste with green chillies,garlic and ginger.
-Heat 2.5 table spoons of oil in a pan and add the whole garam masala.
-Add the chopped onions and diced capsicum saute till the onions turn a little golden.
-Add the ginger,chilli ,garlic paste and saute again for 1-2 minutes.
-Now add the tomato puree and stir well.
-Immediately add turmeric powder,coriander powder,red chilli powder and salt and let the masala cook for 3-4 minutes on medium flame.
-Add the cut mushrooms and cook till the mushrooms are properly cooked in the masala.
-Keep mixing the mushroom and masala and cook for about 5-6 minutes.Garnish with chopped coriander leaves
-Turn off the flame and serve this delicious mushroon-capsicum masala with chapatis or vegetable pulao.

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Comments

  1. CaroleOctober 21, 2012 at 2:01 AM

    You are a source of great curry ideas. Thanks for linking in.

    ReplyDelete

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