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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ChickPeas Curry(Chole)-Diwali Recipes

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Chickpeas are a great source of protein.This chickpeas(Kabuli chana) curry has been my favorite.You can adjust the water to make a gravy a little thick or thin.Chole can be had with puris,naans or simply with a delicious vegetable or peas pulao.

Ingredients
Chickpeas(Kabuli chana)-2 cups
Tomato-1 large,ripe,diced
Onion-1 medium,finely chopped
Green chilli-1,slit
Bay leaves-2
Cumin seeds-1/2 teaspoon
Coriander powder-2 teaspoons
Kasuri methi-1 teaspoon
Turmeric powder-1/2 teaspoon
Dry ginger powder(saunth)-1 teaspoon
Garam masala-1/4 teaspoon
Vegetable/Olive oil-3 table spoons
Coriander leaves-2 teaspoons,chopped
Water-1.5 cups
salt to taste
Tea leaves-1 teaspoon,to be added while boiling the chickpeas

Method
- Soak the chickpeas in 5-6 cups of water for 8-10 hours or overnight.
-Pressure cook the soaked chickpeas with another 6-7 cups of water,2 teaspoons of salt and 1 teaspoon of tea leaves.Cook for 2-3 whistles.
-Heat a pan and add oil and cumin seeds.When the cumin seeds begin to splutter,add the bay leaves and the slit green chilli.
-Now add the finely chopped onions and cook till the onions look translucent.
-Add the diced tomatoes and cook for 3-4 minutes and add the kasuri methi,coriander powder,dry ginger powder,turmeric powder and salt and cook till you see oil coming out from the paste.
-Now add the cooked chickpeas and mix well with the cooked paste.
-Add 1.5 cups of water and garam masala and let it cook on slow flame for 5-6 minutes.
-Garnish with chopped coriander leaves and serve hot.


My Notes- You can add finely chopped spinach or fenugreek leaves to this curry to make it even more nutritious.

Comments

  1. CaroleOctober 21, 2012 at 1:56 AM

    Great link to Food on Friday: Curry - thanks.

    ReplyDelete
  2. SimplyfoodNovember 18, 2012 at 8:26 PM

    Hi You have linked a recipe with Lets Celebrate Navratri/Diwali event. The recipe is delicious but please can you follow the event participating rules and add the appropriate URLS to your post as linking these are mandatory.
    Thankyou

    ReplyDelete
  3. ZaraDecember 17, 2021 at 4:45 PM

    Thankks for this blog post

    ReplyDelete

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