Traditionally Modern Food
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Green Lentil Rice | Whole Green Masoor Dal Rice

By 25 Comments

Green Lentil Rice

Green lentil rice makes a great protein rich variety rice for lunchbox. Caramalized onion gives nice flavor to  green lentil rice.

Now a days my hubby started taking lunch to his office, my biggest worry is what to pack for him. Somehow variety rice is his first choice, well to be frank I am happy with it as it is easy to cook:-)  Weekend is almost over, my confusion will start from now on. This week because of Christmas just three 3 days I should pack lunch, still my mind is wavering about his lunch.

Today I prepared Pongal for my son, while soaking moong Dal, I saw Green lentil in my kitchen pantry and remembered this Rice, tomorrow I am going to make this with brown rice.

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Bread Pizza - microwave

By 39 Comments

Bread  pizza is a super quick snack that can be made in microwave. It's cheesy and yummy after school snacks.

By hearing the word pizza, I will be melted like the cheese in it. Recent few years I started trying pasta, but before that pizza is the only Italian dish I am familiar with. My sister and I love pizza , there was a a famous pizza join near our Chennai home, 2/3 times in a month we will visit there to enjoy the pizza.

I always want to try homemade pizza but somehow my fear with handling yeast kept me postponing it. Hope I stretch myself and prepare it someday.  As of now pizza from my kitchen is either a bread pizza or a bagel pizza.

Back in Arkansas we had a Sam's club membership. Usually I avoid buying bread from there as I won't finish it within the mentioned dates. Their are few days when I buy two loaf of bread and afte doing  Sandwiches like Guacamole Sandwich, Pesto Sandwiches, Black bean Sandwich, Cream cheese Sandwich for a day or two remaining bread cry and stay in pantry for a while.

Somehow bread always remains me of breakfast, so I frequently do bread uthappam with leftover bread. Recently my friend  asked to suggest quick snacks with bread, I told her Baked Bread Tikki and Bread Rolls, she told she tried Tikki.  Yes I totally forgot about Bread Pizza. 

Now a days I always  hear a compliant from my hubby, I try some recipes and forgot about it. Today my hubby came home early, he said I am hungry can you  make some quick snacks. I was thinking what to make, he said do Bread pizza, its been ages since u did that. I realized I almost forgot about it and decide to post it today so that my blog will remind me to do it again.

If you are thinking ways to use leftover bread, this bread pizza is one perfect way. Quick and yummy snack made in microwave. Kids can't say no for this. 

Kids after school snacks

Breadpizza_2

Bread Pizza

Perfect way to finish the leftover Bread. Kids cant say no for this yummy Quick cheesy snacks
4.67 from 3 votes
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Course: Pizza
Cuisine: Indian
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 1
Calories: 158kcal
Author: Vidya Srinivasan

Ingredients

  • Bread - 1 I used Whole Wheat
  • Grape tomato - 1 chopped
  • Chopped Onion - 2 tsp
  • Chopped Capsicum - 1 teaspoon + 1/2 tsp I used yellow and red
  • Olives - 1 tbsp pitted and chopped
  • Corn - 2 tsp
  • Mozzrella cheese - 1 tablespoon + 1/2 tbsp
  • Tomato ketchup/ Pasta sauce - 1 tbsp
  • Italian seasoning - as needed optional
  • Chat masala - 1/8 tsp optional
  • Butter - 1/4 tsp
  • Salt - as needed

Instructions

  • Spread the butter evenly on both side of the bread slices. Place them on a tawa and grill till they turn crisp and golden brown (can also toast the bread in toaster)
  • Apply ketchup one side of the bread and spread vegetables. Sprinkle cheese, little salt and chat masala
  • Place them in the microwave and cook till the cheese melts (I have 700 watt power microwave and it took 1 minutes and 30 seconds in my microwave). Sprinkle Italian seasoning and Serve immediately
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Notes

Adjust the timing according yo your microwave setting
Oat nut, all-purpose flour,multi grain or any other bread can be used
Regular tomatoes, cheery tomatoes can be used instead of grape tomatoes
Pineapple and any other veggies of choice can be added
Pepper powder can be used instead of Italian seasoning
Plain cheese pizzas can be made without vegetables
Mexican 5 cheese can also be used instead of mozeralla cheese
Adjust cheese quantity according to the size of the bread
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 22g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 436mg | Fiber: 3g | Sugar: 6g

How to make microwave Bread pizza with step by step pictures:

  • Melt the butter evenly on both side of the bread slices. Place them on a tawa and grill till they turn crisp and golden brown (can also toast the bread in toaster)
  • Apply ketchup one side of the bread and spread vegetables. Sprinkle cheese,  little salt and chat masala

bread pizza

  • Place them in the microwave and cook till the cheese melts (I have 700 watt power microwave and it took 1 minutes and 30 seconds in my microwave). Sprinkle Italian seasoning and Serve immediately

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Seppankizhangu Fry | Cheppankizhangu varuval

By 41 Comments

Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry with step by step pictures and video recipe. Check out the Seppankizhangu varuval recipe. If you like the video pls SUBSCRIBE to my channel.

Seppankizhangu varuval | Seppankizhangu Poriyal | cheppan kilangu varuval | taro root curry | arbi fry is a tasty South Indian poriyal variety. Marination makes it so flavourful. How to make perfect Seppankizhangu roast in cast iron skillet with tips and tricks

Seppankizhangu varuval

Sepppankizhangu is my all-time favorite vegetable, during my childhood days if I see varuval like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. Seppankizhangu Fry makes any main course extra.

What kind of Seepankizhangu is suitable for varuval?

Always choose a firm Taro root. I generally pressure cook for 1 whistle. you can also cook in the open pot but it might take a longer time for taro root to cook.  Avoid soft taro root as it tends to turn mushy.

https://www.youtube.com/playlist?list=PL3zYDDQHDMSthNv_ltHNvMEqYLOo1Ww5Z

Can I add ginger garlic paste to the varuval?

Yes, you can add any masala according to your taste.

Is marination required for Cheppan kizhangu varuval?

I would recommend it. Refrigerating the arbi makes it firm which helps for a tasty poriyal texture.

Can I add less oil?

For tasty moru moru cast iron seppan kilangu varuval, you need to add oil for the best varuval texture. If you want to reduce oil taste and texture might vary. you can also use a nonstick pan and add less oil.

Can I cook the varuval in high flame?

No, cooking in low flame for at least 20 minutes yield the best poriyal. Also, avoid flipping the taro root frequently. 

vazhakkai recipe collection

Poriyal recipe collection in TMF

Potato recipes in TMF

Varuval recipes in TMF

 

Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry

Crispy dry Seppankizhangu curry
5 from 2 votes
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Course: Curry
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Vidya Srinivasan

Ingredients

  • 400 grams Seppankizhangu/Arbi/ Colocasia -
  • 1/8 teaspoon Turmeric powder
  • 1/2 tablespoon Sambar powder
  • 1 teaspoon Kashmiri chilli powder
  • 1 tablespoon Besan flour
  • 1 tablespoon + to shallow fry Oil
  • curry leaves few
  • salt
  • Asafetida - generous portion

Instructions

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy
  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces
  • Refrigerate for at least 30 minutes
  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour
  • Add oil to the pan when oil turns hot add marinated seppan kizhangu
  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip
  • After 10 minutes add curry leaves and continue roasting
  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

Video

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Notes

1. Arbi can also be microwaved for 12- 15 minutes taking it out every 2 minutes and stir it. Time varies depending upon the power of the microwave. you can also cook seppan kizhangu in an open pot
2. For less oil poriyal, you can use a nonstick pan
3. You can temper and prepare poriyal
4. Rice flour can be used instead of besan flour
5. Dry Arbi properly to avoid them from sticking to one another
6. Cheppan kilangu  can also be kept overnight in the fridge
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

400 grams Seppankizhangu/Arbi/ Colocasia -

1/8 teaspoon Turmeric powder 

1/2 tablespoon Sambar powder 

1 teaspoon Kashmiri chilli powder 

1 tablespoon Besan flour 

salt

1 tablespoon + to shallow fry Oil

curry leaves few

 

Asafetida - generous portion

Method:

  • Wash Seppankizhangu well to remove any mud particles and pressure cook it with required water, a pinch of turmeric powder for one whistle, turn off the stove. Arbi should be soft, not mushy

  • After the pressure releases naturally transfer it into a colander and rinse it in cold water. Peel the skin and cut it into bite-sized pieces

  • Refrigerate for at least 30 minutes

  • Take out and add salt, turmeric powder, sambar powder, besan flour, and 1 tablespoon oil, gently mix and refrigerate again for at least 1 hour

  • Add oil to the pan when oil turns hot add marinated seppan kizhangu

  • Roast for 10 minutes, flip in between for even frying. avoid continuous flip

  • After 10 minutes add curry leaves and continue roasting

  • Roast till the arbi turns to the desired texture( it took around 20 minutes for me)
  • Finally, add asafoetida and roast for a minute, and turn off the stove

 

 

 

Creme Caramel | Custard Pudding

By 43 Comments

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Creme Caramel is a tasty pudding prepared with custard and caramel. Baked pudding makes a great party dessert.

Sometimes bloopers in kitchen become big hit, this is one such recipe. It all started because of my love for Crème Brûlée, french dessert. I envy food network for tempting me with many delicious recipes, this is one such deliciously evil indulgence. After watching it in TV I was so tempted to try at home. I ended up with this custard pudding, creme caramel.

I don't have torch at home, I thought buying it for this dessert is waste of money.  I compromised myself telling its loaded with heavy cream and egg, rich in fat not good for health and my brûlée attempt was halted temporarily.

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Green Peas Walnut Gravy | Peas Masala

By 39 Comments

IMG_6518

Green peas gravy prepared with onion -tomato based gravy. Walnut not only gives a nutty flavor but also some healthy aspects to this peas masala.

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It has been a while since I posted a gravy for roti/ variety rice. Today I was searching my draft for gravy recipes, out of 3 gravy this peas gravy pulled my attention for no reason.

Green Peas is one fancy Ingredient which makes any dish extra special.  Usually  I add it in conjunction with a main ingredient, and prepare gravies like Aloo Matar,  Mushroom peas masala, cauliflower peas gravy. Couple of months back we went to an Indian restaurant for lunch buffet, I liked peas Masala in the menu and thought of trying a restaurant style Matar gravy.

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Baked Kale Chips | Baked Green Chips

By 18 Comments

Baked Kale Chips | Kale chips | Green chips with step by step pictures and video recipe. Check out the Kale chips and If you like the video pls SUBSCRIBE to my channel

Baked Kale Chips | Kale chips | Green chips is crispy healthy snacks. Even Kids who hate greens will love this chips. Perfect after school snacks. For people who are trying to avoid deep fried chips, this is one healthy guilt free chips.

For me chips is not only a favorite snacks but a tasty side for my lunch.  As a child I can't imagine a day without Potato Chips, well even before few years I prefer a crunchy side like mixture, Chips, murukku while having rice.

After moving overseas oven become my best mate. Like I have mentioned before I wouldn't say baking is 100% healthy, but instead of deep frying, baking is any day better for me.

This baked Kale Chips was a surprise package introduced by my Co-sis.  One day I saw her drying kale, when I asked her what she is going to do with that, she told baked  Kale Chips. I was wondering how Chips with greens will taste. After taking a bite I made my mind to do it regularly. It was so addictive. 

After heading back to our home. I got a bunch of kale and prepared Baked Kale Chips for evening snacks with tea.  Since it shouldn't over lap while baking I intended to make it in three batches. Took first batch from oven, my husband and my friend came home. I told I prepared Chips, they both got excited till I took the plate near to them.

After seeing green Chips my friend told me, I was expecting some other Chips. I told her Vishva approved it, she said then it must be good and took one. We don't know how we finished that batch. After keeping the next batch my friend and I was standing next to the oven waiting for the baked Kale Chips.

I am not hyping, first time in my life I was desperately waiting for a dish prepared with green. Second batch was also over in no time, while taking the third batch from the oven I somehow  managed to click few very quick pics. I referred Allrecipes

Kale poriyal

Kids after school snacks

Baked Kale Chips

Crispy and healthy baked kale chips. Guilt free snacks
5 from 1 vote
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Course: Chips
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Author: VIdya Srinivasan

Ingredients

  • Kale - 3oz washed and torn into bite size leaves; leaving the stem
  • Coconut oil - 4 grams melted
  • Salt - as needed
  • Pepper cumin powder - 1/4 tsp
  • garlic powder - 1/4 tsp

Instructions

  • I kept papper towel on two cookie tray and dried kale without overlapping one another, alternatively Kale can also be dried in cloth. When the kale is completely dried transfer it into a big bowl
  • Add oil, garlic powder , salt and pepper-cumin powder to the kale and gently mix with hands/ tong/ladle. Alternatively kale can also be seasoned and greased in cookie tray directly
  • Preheat the oven to 350 degree Fahrenheit
  • Place aluminum foil / parchment papper on a cookie tray and place the kale without overlapping one another
  • Bake for 6 min. Toss them well
  • Bake for another 4-6 mins until the kale turns crispy

Video

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Notes

  1. Let the kale dry in a paper towel for 1-2 hours for crispy chips
  2. Kale can also be dried in a salad spinner
    Paprika, pepper, cumin, coriander powder, etc. Can be added for extra flavors
  3. If you are doing large quantity bake the chips in batches
  4. Cooking time may vary from oven to oven
  5. After the chips Are cool put it in an airtight container to maintain freshness for 2 days
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

Kale - 3oz,washed and torn into bite size leaves; leaving the stem
Coconut oil - 4 grams, melted 
Salt - as needed
Pepper cumin powder - 1/4 tsp
garlic powder - 1/4 tsp

How to make kale chips with step by step pictures:

  • I kept papper towel on two cookie tray and dried  kale without overlapping one another, alternatively Kale can also be dried in cloth. When the kale is completely dried transfer it into a big bowl
  • Add oil, garlic powder , salt and pepper-cumin powder to the kale and gently mix with hands/ tong/ladle. Alternatively kale can also be seasoned and greased in cookie tray directly

  • Preheat the oven to 350 degree Fahrenheit
    Place aluminum foil / parchment papper on a cookie tray and place the kale without overlapping one another
  • Bake for 6 min. Toss them well

  • Bake for another 4-6 mins until the kale turns crispy

Brown Rice Idli | Dosai | Paniyaram

By 25 Comments

IMG_8535Brown rice Idli | Brown rice dosa | Idli dosa recipe | south Indian recipe is  Healthy South India breakfast option. Items like Idli, Dosai and paniyaram prepared with Brown rice. Fibre rich and tasty tiffin give a great start for the day.  These dishes can also be prepared for dinner as well.

Idli/Dosai is one of the most common breakfast items prepared at home. My husband loves dosai, even if I serve him dosai thrice a day he will be happy. He won't even expect chutney, idli podi and sesame oil will make him happy.
I can't imagine a day without white rice. After the birth of my son, both moms came and helped a lot in my weight gain:-) People told me about to include brown rice in everyday cooking. Initially, I cried for having it daily but now we got used to brown rice taste. 
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Carrot Soup

By 20 Comments

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Carrot Soup is a healthy filling soup with carrot and celery. Soup can be quickly prepared and perfect for winter evening.

Varuna Baghvan (Rain God) is at his best in many places.  As a child I loved rain, but as a mother I feel like humming my son's favorite rhymes "Rain Rain go away".  It's gloomy all day and feel like enjoying something hot all day and eating some crispy baked snack.

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 I can't say no for snacks any day, but a warm soup with pepper pleases says hubby. This soup is almost a year old post. Last winter when it was snowing in Arkansas, hubby asked for a soup.

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Arisi Paruppu Sadam | Coimbatore style Arisi Paruppu Sadam

By 12 Comments

Arisi paruppu Sadam  | Arisi Paruppu sadham | Coimbatore style arisi paruppu Sadam, arisi paruppu sadam recipe | kongunadu paruppu sadam south Indian style dal rice, lunch box recipe with step-by-step pictures and video recipe. Check out the Arisi Paruppu sadam recipe and if you like the video pls SUBSCRIBE to my channel.

Arisi paruppu Sadam (rice and dal) rice is a protein-rich filling meal. With minimal ingredients, it tastes great. One-pot Arisi paruppu sadham can be prepared in a pressure cooker and Instant Pot.

Should I soak rice + dal for Paruppu Sadham?

Yes, whenever I am making one-pot dal-based recipes I prefer soaking rice+ dal for better soaking. I gave soaked in hot water instead you can soak overnight in cold water. Well-soaked rice + dal yields the best Arisi pappu Sadam.

What should be the ratio of rice+ dal?

Traditionally 4:1 ratio rice: dal is used,but to add more protein I have used 2:1 rice: dal. Adjust according to your taste

What kind of rice should I use?

I have used sona masoori rice. Instead, you can use raw rice, ponni rice, etc.

How to make Pressure cooker Arisi Paruppu sadham?

For the pressure cooker version follow all the procedures but after adding water bring the water
to boil then pressure cook for 3 whistles

How to make Arisi paruppu Saddam kids friendly?

For kids-friendly version, you can add extra water and makes it mushy. Also to make it less spicy use pepper-cumin powder and skip sambar powder

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Can I cook pappu sadam with salt ?

I prefer adding salt after dal and rice are well cooked. Add salt , mix well and keep the cooker closed. Set aside for at least 15 minutes for salt flavor to incorporate

Can I prepare masoor dal pulao in other size instant pot?

Yes, I have used 5 quart instant pot but you can use any size instant pot. If you are using bigger pot add little extra water for proper cooking. For smaller pots reduce water else you will end up with slightly mushy pulao. 

can I add garam masala?

yes, you can add any spice powder of your choice.

Arisi Paruppu Sadam

Quick and healthy one pot meal.
4.67 from 3 votes
Print Pin Comment
Course: Entree
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: vidya Srinivasan

Ingredients

  • 3/4 cup Rice
  • 1/3 cup Toor Dal
  • 2 cup + 1/2 cup Water
  • 15 small onion chopped
  • 1 Tomato finely chopped
  • 3 Garlic finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon sambar powder
  • 1/8 teaspoon Pepper powder
  • Pinch of Fenugreek powder
  • 2 teaspoon Butter/Ghee + to serve

To temper:

  • 1 + 1/2 tablespoon Sesame oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 red chilli
  • Curry leaves few

Instructions

how to make Arisi paruppu Sadam in Instant pot with step by step pictures:

  • Wash and soak dal and rice for 1 hour in hot water and drain the water
  • Turn on IP in saute mode and add oil, wait till the IP notification turns hot
  • Once you see hot add mustard seeds, cumin seeds, red chilli, and curry leaves; let the mustard seeds splutter
  • Add chopped small onions and give a good mix
  • Furthermore, add chopped garlic and cook for around 3 minutes till onions turn translucent
  • Add tomato and cook till for a minute
  • Furthermore add turmeric powder and sambar powder; give a quick mix and cook for 30 seconds
  • Add soaked rice- dal, give a quick mix
  • Press cancel and Turn off IP
  • Mix well and make sure nothing is stick to the pan
  • Add water and mix again
  • Finally add a pinch of fenugreek powder and pepper powder
  • Close the IP and keep sealing position
  • Turn on rice mode and let the pressure release naturally
  • Finally, add required salt and ghee; mix well
  • Close the IP and keep it said for at least 15 minutes for the salt to incorporate well

How to make Arisi paruppu Sadam in a pressure cooker with step by step pictures

  • Follow all the procedures as it till adding water
  • After adding water bring it to boil
  • Once the water starts boiling, mix well and pressure cook for 3 whistles, let the pressure releases naturally
  • Add ghee and salt, close the cooker and let it sit for 15 minutes

Video

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Notes

  1. Cinnamon, star anise, bay leaf, fennel seeds and other whole garam masala spice can be added for additional flavor
  2. I have used sona masoori rice. Instead, you can use raw rice, ponni rice, etc.
  3. Always soak rice and dal then cook arisi paruppu sadham
  4. No-onion no-garlic version of arisi paruppu sadam can also be prepared
  5. Vegetables like carrot, peas, beans, beetroot etc. can be added
  6. For the pressure cooker version follow all the procedures but after adding water bring the water to boil then pressure cook for 3 whistles
  7. I prefer adding the salt after pressure releases as it helps for proper cooling of dal
 
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Ingredients:

3/4 cup Rice 

1/3 cup Toor Dal 

2 cup + 1/2 cup Water 

15 small onion, chopped 

1 Tomato finely chopped

3 Garlic, finely chopped

1/4 teaspoon Turmeric powder 

1 teaspoon sambar powder

1/8 teaspoon Pepper powder

Pinch of Fenugreek powder 

2 teaspoon Butter/Ghee + to serve 

To temper:

1 + 1/2 tablespoon Sesame oil 

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

2 red chilli

Curry leaves few

 how to make Arisi paruppu Sadam in Instant pot with step by step pictures:

  • Wash and soak  dal and rice for 1 hour in hot  water and drain the water

 

 

  • Turn on 5 quart IP in saute mode and add oil, wait till the IP notification turns hot

  • Once you see hot add mustard seeds, cumin seeds, red chilli, and curry leaves; let the mustard seeds splutter

 

  • Add chopped small onions and give a good mix

  • Furthermore, add chopped garlic and cook for around 3 minutes till onions turn translucent

 

  • Add tomato and cook till for a minute

  • Furthermore add turmeric powder and sambar powder; give a quick mix and cook for 30 seconds

  • Add soaked rice- dal, give a quick mix

  • Press cancel and Turn off IP

 

  • Mix well and  make sure nothing is stick to the pan
  • Add water and mix again

  • Finally add a pinch of fenugreek  powder and pepper powder

  • Close the IP and keep sealing position

  •  Turn on rice mode and let the pressure release naturally 

  • Finally, add required salt and ghee; mix well

  • Close the IP and keep it said for at least 15 minutes for the salt to incorporate well

How to make Arisi paruppu Sadam in a pressure cooker with step by step pictures

  • Follow all the procedures as it till adding water
  • After adding water bring it to boil
  • Once the water starts boiling, mix well and pressure cook for 3 whistles, let the pressure releases naturally
  • Add ghee and salt, close the cooker and let it sit for 15 minutes

Pasta Primavera | Pasta Salad

By 20 Comments

pasta (6)

Pasta Primavera is made without pasta sauce. This pasta salad with goest cheese and saluted vegetables make a filling meal.

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Last Friday we shifted to a new place and since then, things have been crazy. I was expecting a huge setback while moving from my little champ, but to our surprise he was manageable 🙂 While unpacking after seeing the cardboard boxes sir got excited and was jumping from one to another. Still in the process of setting up the things, but wanted to take a break and say hi to my lovely readers.

For me pasta is a celebration dish, be it birthday or anniversary, somehow Italian restaurant is the first choice for my Hubby.  For us  pasta is a guilty pleasure, rich cream sauce and nice portion of cheese makes it rich and of course heavy.

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