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 Pilaf-Kabuli Chana Pulao

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This is a one pot meal and tastes great when served hot with raita and papad.I have added some fresh methi leaves along with the kabuli chana to make the dish more nutritious.

Ingredients:
Long grain rice/any rice-2 cups
Chickpeas-1 cup,boiled
Methi leaves-1/2 cup,finely chopped
Yogurt-1 1/2 cups
Garam masala-1 teaspoon
Salt to taste
Onions-2,finely sliced
Ginger-Garlic paste-3 table spoons
Red chilli powder-1 teaspoon
Saunf(Fennel seeds)-1 teaspoon,dry roasted and crushed
Oil-3 tablespoons
Fresh green coriander leaves-3 tablespoons

Method:
-Wash the rice properly and soak it in enough water for at least 1/2 an hour.
-Wash the methi leaves thoroughly to remove all the dirt from it.
-Soak the chickpeas over night or for 8-10 hours and cook them in a pressure cooker by adding a little salt for 3-4 whistles.
-Take 1 tablespoon of oil and heat it in a pan.Add the finely sliced onions and cook them until they become golden brown.Take out on a tissue paper and keep aside.
-Cook the rice with 4 cups of water.Let it cool.
-In the mean time,heat 2 table spoons of oil in a pan and add the ginger-garlic paste and andfry for 2-3 minutes.
-Now add the chopped methi leaves and stir for another 3 minutes till the greens are cooked.
-Add the whisked yogurt and the boiled chickpeas along with salt and red chilli powder and cook until the yogurt dries.
-Add the cooked rice now and mix well.
-Garnish with fried onions and finely chopped fresh coriander leaves.
-Serve hot with raita and papad.


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