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Showing posts from October, 2013

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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Oats and Chicken Keema Cutlet-Oats and minced chicken

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Keema cutlet is a favorite with kids.I always prefer chicken keema over mutton.To make this recipe a little more healthier I have added oats instead of corn-flour for binding.This combination tastes great.Do give it a try and don't forget to write your feedback :). Ingredients: Chicken Keeme-250 grams Oats-14 cups Ginger-1 small piece Garlic-6-7 cloves Onion-5-6 teaspoons,finely chopped Green chillies-2 Green coriander leaves-3 teaspoon,finely chopped Salt to taste Oil to shallow fry Method:  -Mix all the above ingredients except oil in a big bowl and let this mixture rest for 15-20 minutes. -Heat a little oil in a pan and take small portion of  keema  mixture from the bowl and flatten it with your hands and gently put it on the pan. -Cook  the cutlets on low to medium flame till both sides look golden brown. -Serve hot with green chutney.
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Mushroom Korma-Fresh mushrooms in a creamy gravy

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This recipe of mushroom is cooked in a rich gravy of milk and cashew nut paste.Try it out and I'm sure you will love it. Ingredients: Button mushrooms-1 pack,fresh/250 grams Onions-2 teaspoons,finely chopped Green cardamom-2 Black cardamom-1 Shah jeera- a pinch Milk-2 cups Cashew nut paste-2 tablespoons Yogurt-2 teaspoons Garam masala powder-1/4 teaspoon White pepper powder-1/4 teaspoon Green cardamom powder-1/4 teaspoon Turmeric powder-1/4 powder Water-3 tablespoons Salt to taste Oil-2 tablespoons Method: -Wash the mushrooms properly and cut them into 4 pieces each. -Heat oil in a pan and add the cardamoms,shah jeera and  finely chopped onions and saute for 1-2 minutes. -Now add the diced mushrooms and saute for another 3 minutes. -Add 2 cups of milk and salt and let the mushrooms cook for 3-4 minutes. -Now add the cashew nut paste and mix it well in the gravy. -Let the mushrooms simmer in the gravy for sometime. -Take a bowl and add the garam masala,g...
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Pineapple-Cheese Sandwich

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sandwiches are easy to make and are great for snacks or breakfast.I prefer brown bread or multigrain bread over white bread.There are several ways to make sandwiches and today's recipe is a quick to make and healthy one. Ingredients: Brown bread slices-6 Cheese slices-3 Pineapple slices-3 Mayonnaise-2 tablespoons Tomato ketchup-3 teaspoons Method: -Cut the sides of each bread slice. -Take a bowl and mix mayonnaise and tomato ketchup together. -Now spread the mayonnaise evenly on each slice of bread. -Place a cheese slice and a slice of pineapple and cover it with another bread slice. -Serve with fresh fruit juice.
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