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Showing posts from October, 2012

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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Pulses-Sprouts Salad for Healthy Heart

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Pulses play an important role in our daily diet.The nutrient -rich pulses are high in protein and are also easy to digest.A recent study has shown that people who consume pulses on a regular basis are less prone to coronary heart diseases. This salad recipe is a mix of 3-4 types of pulses along with some vegetables like carrots and tomatoes. Ingredients: Green Moong dal-1/4 cup,sprouts Horsegram-1/4 cup,sprouts Bengal Gram-1/4 cup,boiled Carrot-3 teaspoons,grated Cucumber-1 small,grated Tomatoes-1 medium,finely chopped Onion-1 small, finely chopped Green chillies-2,finely chopped Sev bhujia- 3 teaspoons Lime juice-3 teaspoons Black salt- 1/2 teaspoon Fresh coriander leaves-3 teaspoons,finely chopped Method: -Soak all the pulses in water separately for8-10 hours or overnight. -Wrap the green moong ,bengal gram and horse gram  separately in a damp cloth and allow it to rest for a day. -Boil the bengal gram in a pressure cooker with 4 cups of water and a teasp...
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Namakpare(Diwali Recipes)

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 (Photo credit: su-lin ) Diwali is a festival of lights.It also signifies the victory of good over evil.Diwali is incomplete without sweets and snacks.In my coming posts I will be sharing some tasty yet healthy diwali recipes. Namakpares,also known as flour crackers are small handy diamond pieces or crunchy triangles are a popular festival recipe.It is made from flour and cut into diamond shaped strips or folded into triangles and deep fried in oil.This recipes also makes a great evening snack.It stays fresh for weeks if stored in a dry air tight jar. Ingredients:  All purpose flour-1 1/2 cups Wheat flour-1 cup Black onion seeds(Kalonji)-1/2 teaspoon Oil-2 teaspoons for the dough and 2 cups for frying the namakpares Salt-1 teaspoon Water-to make dough Baking soda(sodium bi-carbonate)-1/2 teaspoon Method: -Take a big bowl and add both the flours,salt,kalonji,baking powder and 2 teaspoons of oil. -Mix well with hands for 5-6 minutes.Do not add any water at thi...
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Healthy Matar-Paneer(Cottage Cheese Cubes in Tomato Gravy)

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Paneer or cottage cheese is packed with protein.This simple and healthy curry recipe is made with  fresh home made tomato puree which is a good source of antioxidants.I've used milk instead of water for the gravy.The curry tastes great with a healthy Vegetable Pulao. Ingredients: Paneer-200 grams Green Peas-1/4 cups,boiled Tomatoes-2 medium sized Onion-1 small size,chopped Green chilli-1,chopped Ginger-1 very small piece,finely chopped Milk-1/2 cup Turmeric powder-1/4 teaspoon Kasuri methi-1 teaspoon Garam masala-a generous pinch Salt to taste Olive oil/vegetable oil-1 teaspoon for shallow frying the paneer cubes and 2 teaspoons for the curry Method:   -Cut the paneer into medium sized cubes. -Boil the tomatoes in water for 6-7 minutes and cool and take the skin out. -Cut and blend the boiled tomatoes to make a puree. -Add the green chillies,ginger and onions in a mixer jar and make a smooth paste. -Heat 1 teaspoon of oil in a pan and shallow fry the pa...
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Horsegram Sprouts Salad

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 (Photo credit: Wikipedia ) Horsegram also known as Kulith is a reddish brown colored bean usually grown in dry agricultural areas in India.This legume is high in protein,vitamin C and iron.Horsegram sprouts is made by soaking the legume in water for 8 to 10 hours and  wrapping it tightly in a damp cloth and letting it germinate.It usually takes a day for the horsegram to develop small roots or sprout. I have cooked the kulith sprouts in water with a little salt and mixed it with a very light tempering of onions and some fresh grated carrots and coconut. I usually pack this in my son's snack-box.We also have it as evening snacks often. Ingredients: Horsegram sprouts-1.5 cups Onion-1 small size,finely chopped Green chilli-1,finely chopped Carrot-1/2 piece,grated Coconut-2 teaspoons,shredded Lime juice-1.5 teaspoon Salt to taste Water-5 cups,for boiling Oil-2 teaspoons For Tempering: Cumin seeds-1/4 teaspoon Curry leaves-5-6 Dry red chilli-1(Optional) ...
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Garlic-Coconut Chutney for Improved Immunity

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We all know about the medicinal properties of the extremely versatile herb Garlic.Garlic helps to strengthen the immune system and even fight off cancer formation.Coconut on the other hand is highly nutritious in fiber,vitamins and minerals. In this recipe I've used dry coconut.You can also use fresh coconut but make sure you consume it in a day or two.You can slightly saute the garlic but I've used raw garlic. Store this chutney in an air tight jar and keep it in the refrigerator. Ingredients: Dry coconut-1/2 cup,grated Garlic-5-6 cloves Red chilli powder-2 teaspoon(According to your taste) Tamarind paste-1 teaspoon Salt-1/2 teaspoon Oil-1 teaspoon Method: -Mix all the ingredients in a mixer jar and blend it to make a fine paste without adding any water. -Store in an air tight jar and use a spoon to take the chutney out.
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simply.food: Announcing Event~Celebrate Navratri Diwali

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simply.food: Announcing Event~Celebrate Navratri Diwali
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Cheese Corn Tikki(Autumn Recipes)

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 As the weather gets cooler,the urge for comfort food hits.This easy tikki recipe along with some warm soup or a cup of hot tea is a perfect way to embrace autumn. Ingredients : Corn-1 cup,boiled Cheese-2-3 cubes,grated Chilli flakes-1/2 taspoons(Optional) Bread slices-2 Salt to taste Oilve/vegetable oil-2 table spoons Method:  -Grate the boiled corn and the cheese cubes -Cut the sides of the bread and crush it with your hands. -Add salt,chilli flakes and the crushed bread to the grated corn and cheese. -Mix well with your hand and make small balls out of the mix. -Press the balls gently and flatten it. -Heat oil in a pan and shallow fry the tikkis. -Serve hot with ketchup or fresh green chutney and soup or tea.
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Fruit Raita(Yogurt Fruit Dip)

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 This delicious and super healthy yogurt dip has fruits which are a great source of vitamins and anti-oxidants.Yogurt is rich in nutrition and the combination is just perfect to start your day.Serve this raita with rava upma , multigrain cracker or poha . Ingredients Yogurt-2 cups Pomegranate seeds-2 teaspoons Apples-11/4 cups,finely chopped Pineapple-11/4 cups,chopped Bananas-5-6 slices Lime juice-1 teaspoon Rock salt-1 teaspoon Grapes-4-5,seedless Sugar-a generous pinch Roasted cumin powder-1/4 teaspoon Mint leaves-1 teaspoon,finely chopped. Method -Take a bowl and add the chopped apples and add lime juice to it and mix well. -In another bowl whisk the yogurt and add rock salt and sugar. -Now add the grapes,banana slices,apples,pineapple and gently mix. -Keep it in the refrigerator a serve chilled by topping it with pomegranate seeds,roasted cumin powder and freshly chopped mint leaves.
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Vegatable Rava Upma(Semolina upma)

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Rava upma is a very popular dish in south India.This recipe is light and easy to make and is ideal for breakfast.You can also serve it for dinner.Adding vegetables like cauliflower,carrots and green peas make it nutritious. Ingredients Semolina(Rava)-2 cups Green peas-1/4 cups,boiled Onion-1 small size,finely chopped Green chillies-2,finely chopped Cauliflower-2-3 small florets Carrot-1/2 piece,grated Ginger-a small piece,finely chopped Tomato-1 small size,diced Mustard seeds-1/2 teaspoon Chana dal-2 teaspoons Urad dal-2 teaspoons Asafoetida -a  generous pinch Curry leaves-4-5 Green coriander leaves-2 teaspoons,finely chopped Salt to taste Oil/Ghee-3 teaspoons Water-4.5 cups Method: -Dry roast the rava for 3-4 minutes on low flame.If you are using roasted rava then skip this step. -Cut the cauliflower florets into small pieces. -Heat a pan and add 3 teaspoons of oil and add mustard seeds,curry leaves,asafoetida,chana dal,urad dal and saute for 2 minutes....
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Sabudana Upma(Navratri Special)

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PEARL SAGO KHICHDI (Photo credit: rashmi1979 ) Today is the second day of Navratri(Nine nights) and people in most part of India observe fast.Dishes made of sabudana and potatoes are usually comsumed by people during the fasting period. Today's recipe is sabudana upma which is another easy to make recipe.I've used sandha namak(Rock salt) instead of the common salt. Ingredients Sabudana-1 cup Potatoes-2 medium,boiled Green chillies-2,finely chopped Peanuts-1/4 cup,roasted Cumin seeds-1r/4 teaspoon Asafoetida- a gesnerous pinch Lime juice-2 teaspoon Rock salt to taste Turmeric powder-1/4 teaspoon Oil- 2 tablespoon Curry leaves-3-4 Green coriander leaves-1 teaspoon,finely chopped Method -Soak 1 cup of sabudana in 1 cup of water for 4-5 hours. -Boil the potatoes and dice them into small cubes. -Coarsely crush the roasted peanuts. -Heat oil in a pan and add cumin seeds and allow it to splutter. -Now add the finely chopped green chillies,curry leaves and a...
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Sabudana Vadas(Tapioca cutlets)-Navratri Special

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sabudana vada (Photo credit: sumeet basak ) Sabudana vada is a famous snack from Maharashtra,a state in western India.This is also a recipe popular during fasts. You can soak the sabudana  overnight till they become fluffy and soft.If you do not have enough time to soak then you can pressure cook the sabudana . These vadas are crunchy from outside and soft from inside.Serve them with fresh green chutney along with a cup of hot masala tea! Ingredients Sabudana(Tapioca)-2 cups Green chillies-2,finely chopped Potatoes-2,Boiled Peanuts-1/2 cup,Roasted and coarsely crushed Salt to taste Vegetable/Olive Oil-2 cups,for frying Method How to Pressure cook Sabudana -Take 2 cups of sabudana and put it in a pressure cooker with 3 cups of water. -Pressure cook for 2-3 whistles. For the Vadas - Mash the boiled potatoes and keep aside. -Take the soaked/cooked sabudana in a big bowl and add the mashed potatoes and all the above ingredients except oil. -Mash all the ingre...
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Sambar Powder

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  (Photo credit: Jennifer Kumar ) When it comes to making sambar,I always prefer making home-made sambar powder.Everyone has their own version of making sambar powder.Though you can always find ready-made sambar powders in your local stores but there is definitely a difference in the taste and aroma of both types of sambar powders. You can make this sambar powder and store in in air-tight containers so that it stays fresh for weeks. Ingredients: Coriander seeds-1.5 cups Dried red chillies-1/2 Cup Chana dal-1/4 cups Toor dal-1/4 cups Cumin seeds-100 grams Black peppercorns-100 grams Fenugreek seeds- 150 grams Asafoetida -2 tablespoons Curry leaves-10-15 Salt-2 teaspoons Method : -Take a pan and dry roast each ingredient except asafoetida and salt seperately on low flame till you get a nice aroma from each ingredient. -Let it cool completely. -Put all the roasted  ingredients along with asafoetida and salt in a mixer jar and grind to make a nice powder. ...
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Tomato- Dates Chutney

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Now that the festivals are around the corner most of us observe vrats and prefer eating food cooked without using garlic or onions or satvik ahaar as we call it.I usually make this chutney during festivals when there is a vrat and we prepare food without garlic and onions. This sweet and sour chutney is rich in iron that comes from the dates and antioxidants from tomatoes.This is a quick to make chutney and tastes great with plain steamed rice or with chapati and parathas. Ingredients Tomatoes-3 medium sized,ripe Dates-4-5,seedless Roasted Cumin powder-2 teaspoon Refined vegetable oil/ghee-2 teaspoons Dry red chilli-2  Panchphoran (Saunf, jeera, methi,kalonji seeds) -1teaspoon Salt -a generous pinch Sugar or Jaggery powder -2.5 tablespoons Water-2 tablespoons  Method -Wash the tomatoes and dice them into small pieces -Soak the dates in water for 10-15 minutes.Wash well and cut them into small pieces. - Take a pan and dry roast the cumin seeds for 3-4 minutes...
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