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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Paneer paratha-Cottage Cheese stuffed in Whole Wheat parathas

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Yet Another Dhaba Stop
 (Photo credit: mcbridejc)
Paneer or cottage cheese is a great source of calcium and is equally loved by kids and oldies.This paratha is made with whole wheat flour and the paneer is mixed with various spices to make is tasty and delicious.

Ingredients:
Whole wheat flour(Atta)-2 cups
Water-as needed for the dough,Lukewarm
Paneer-200 grams
Salt to taste
Green chillies-1finely chopped
Onion-3 teaspoons,finely chopped
Dry mango powder(Amchur)-1 teaspoon
Coriander powder-1 teaspoon
Fresh coriander-3 teaspoons,finely chopped
Ginger-1 teaspoon,finely chopped
Oil-3 tablespoons

Method:

To Make the Dough
-Take 2 cups of atta and add 1/4 teaspoons of salt and 1 teaspoon of oil to it.Mix well.
-Add little lukewarm water and knead to make a nice soft dough.
-Cover the dough  and allow it to rest for 15-20 minutes.

For the Stuffing
-Mash the paneer with hands and add all the above ingredients except oil.

To Make Parathas
-Take enough  dough and roll it by dusting a little atta to sake a small round.
-Apply 1/2 teaspoon of oil and add the stuffing.
-Close the sides of the round with the stuffing at the centre.
-Dust some more atta on it and gently roll the stuffed dough to make a paratha.
-This paratha must not be thin.
-Heat a pan and put the paratha and cook till both sides and done well.
-Flip and add little oil on both sides and cook until you see golden brown colour on both sides of the paratha.
-Serve hot with green chutney or raita.

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Comments

  1. Independent London escortFebruary 13, 2013 at 3:46 PM

    This comment has been removed by a blog administrator.

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  2. UnknownMarch 4, 2013 at 2:19 PM

    This comment has been removed by the author.

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  3. UnknownJune 26, 2014 at 4:23 PM

    Thanks for the delicious recipe,I prefer it for my lunch.

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  4. CL KingAugust 14, 2018 at 4:24 PM

    It is one of my favorite choices among the parathas. Indian culture has a rich culinary diversity and Indian food is known for exotic spices and delicate herbs.

    ReplyDelete

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