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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Poha Namkeen-Diwali Snacks

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Poha Namkeen:



This is yet another special Diwali recipe that can be enjoyed with a hot cuppa tea or coffee on a cold evening. I have not fried the poha/chivda here. If you wish, you can fry the poha.I have made the sweet and tangy version here by adding powdered sugar and citric acid powder but it is completely optional.

Ingredients:
Thin Poha-1.5 cups
Groundnuts-4 teaspoons
Cashewnuts-2 teaspoons
Almonds-1 teaspoon
Curry leaves-10 or12 leaves
Red chilli-2(optional)
Cumin seeds/jeera-1 teaspoon
Sesame seeds/til-2 teaspoons
Asafoetida/Hing-1/4 teaspoons
Oi/Ghee-to fry the nuts and curry leaves(3tablespoonsapprox.)
Salt-To taste
Sugar powder-2 teaspoons(optional)
Citric acid powder-1/4 teaspoon
Turmeric powder-1/2 teaspoon
Dried coconut-cut into thin strips-7-8

Method:
-Take a heavy bottomed iron pan and heat it on medium flame.
-Add the poha and dry roast it on low-medium flame for 4-5 minutes and take it out of the pan.
-Now, add oil/ghee to the same pan and fry the nuts, sesame seeds, red chillies and curry leaves in batches and keep them aside.
-Add another teaspoon of oil/ghee and add the hing, jeera and turmeric powder and mix the fried nuts,curry leaves and stir gently.
-Now, add the poha and salt,powdered sugar, citric acid and dried coconut and give it a good mix.
-Allow this mixture to cool and store it in a clean air tight jar.



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