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Paneer makhani
Golden paneer cubes in a smooth, gently spiced makhani gravy of tomato puree, cashew paste, milk and cream, scented with kasoori methi. It's mild, creamy and a favourite with children. Serve hot with naan.
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Featured recipe
Serabi
Coconut rice pancakes
Serabi are small, thick pancakes cooked one at a time in clay pans over charcoal, sold at dawn in Solo and Bandung. The rice-flour batter, rich with coconut milk, sets with a spongy, bubbly top and a crisp, lacy base. In Bandung they come with a pour of kinca, a warm palm-sugar syrup scented with pandan; Solo's version is rolled in a banana leaf with a dot of thick coconut cream. Chef's tip: don't flip them; covering the pan lets steam cook the top while the bottom crisps.
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Shahi paneer stuffed potatoes
Small potatoes scooped out, deep fried and stuffed with spiced crumbled paneer, then simmered in a pale, luxurious gravy of yogurt, cashews, almonds and fresh cream. Finished with coriander, green chilli and a dusting of cinnamon, it's a true party dish. Serve hot with naan.
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Baked egg masala
Whole eggs baked in layers of rich onion, tomato and capsicum masala, flavoured with cumin, black pepper and mild curry masala. Serve hot with bread or naan. Contains egg.
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Stuffed baked potatoes
Boiled potato halves scooped out and filled with a creamy, gently spiced vegetable stuffing, baked in a sweet tomato cream sauce under cheddar. Serve hot with garlic bread. For a change, fill them with fresh corn or mushrooms instead of mixed vegetables.
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Corn stuffed potato bake
Par-boiled potato halves filled with a buttery mix of sweetcorn, fresh coconut, onion, chilli and cream, topped with sesame seeds and coriander and baked. Serve hot with chilli sauce as a starter or side.
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Corn and vegetable bake
A golden bake of blended and whole sweetcorn with potato, carrot, beans, cauliflower and spinach, tempered with curry leaves, sesame and green chilli and finished with fried cashews and raisins. A favourite for parties; serve hot.
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Baked vegetables in pancakes
Thin pancakes folded around a spiced paneer and vegetable filling, baked in a garlicky tomato sauce under cheese and capsicum. Serve hot with green and mint chutneys.
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Layered baked temptationLayered potato and vegetable bake
A showpiece party bake: a spiced mashed-potato base, a layer of tempered vegetables, a layer of spinach, sweetcorn and rice, then coconut chutney, all sealed under more potato and baked with sesame seeds. Serve hot with masala yogurt, tamarind and red chilli chutneys and a fresh salad.
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Nawabi curryLentil and noodle curry in mint coconut gravy
An unusual, generous one-pot curry: boiled lentils, peas, beans, carrots and a few noodles simmered in a coconut milk gravy flavoured with a fresh mint, garlic and green chilli paste and a roasted masala of fenugreek seeds, cardamom, coriander and cinnamon. A curry-leaf tempering goes on top. Serve hot with chapaties or plain boiled rice.
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Kofta kadhiSpinach koftas in yogurt curry
Light, crisp koftas of gram flour and chopped spinach dropped into a pale green kadhi of yogurt and spinach puree, spiced with a fresh-ground masala of cinnamon, cardamom, cloves and coriander seed. Add the koftas just before serving so they stay soft but hold together. Serve hot with any paratha or puri.
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Dal dhokriDal with spiced wheat dumplings
A one-pot Gujarati meal: sweet and sour tuvar dal with kokum and peanuts, with squares of a spiced wheat and gram flour dough simmered in it until tender. If the dal thickens as the dhokri cook, add more water. Garnish with coriander and jini sev and serve hot.
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Gujarati kadhiSweet and sour yogurt curry
A thin, silky Gujarati kadhi of sour yogurt and gram flour, gently sweet with jaggery and fragrant with cinnamon, cloves, curry leaves and fenugreek seeds. Stir it all the time as it comes to the boil so it doesn't split. Serve with pigeon pea lentil khichdi or rice.
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Diwani handiMixed vegetables in yogurt cream gravy
A handi-style mixed vegetable curry: potatoes, carrots, beans, peas and long pieces of brinjal cooked in a tangy yogurt gravy with ginger, garlic and chilli, finished with cream, fresh coriander and a touch of mild curry masala. Serve hot with naan or chapaties.
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Surti undhiyuSlow-cooked mixed winter vegetables
The great Gujarati winter feast: papdi, fresh pigeon peas, baby potatoes, suran, sweet potato, small brinjals and ripe bananas, slit and stuffed with a green masala of fresh green garlic, coriander and coconut, slow-cooked with fried fenugreek muthia. It's cooked gently under a plate of water so the vegetables steam in their own juices. This makes a big pot for 20; serve hot with chapaties or puri.
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Smoky spiced aubergine
Whole aubergines charred over a flame until the skin blackens and the flesh turns soft and smoky, then chopped and tossed with onion, tomato, ginger, garlic and green chillies. A few black specks left in the flesh add to the smoky flavour. Serve hot with yogurt and millet rotla.
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Stuffed tindora curryStuffed ivy gourd curry
Tindora (ivy gourd) slit and lightly fried, then stuffed with a sweet, sour and nutty masala of peanuts, coconut, tomato and spices and cooked gently until tender. A simple everyday Gujarati shaak. Serve hot with chapaties.
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Sev tomato currySweet-sour tomato curry with sev
A quick Gujarati and Kathiawadi favourite: ripe tomatoes cooked down into a sweet, sour and gently spiced curry, with fine jini sev stirred in at the very last moment so it stays slightly crunchy. Serve sev tomato curry hot with chapaties.
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Tuver dalSweet and sour pigeon pea dal
Everyday Gujarati dal: smooth, thin pigeon pea lentils simmered with tomato, peanuts, drumsticks, kokum and dried dates, sweet with jaggery and sharp with lemon, under a fragrant tempering of cloves, curry leaves and mustard. Vary it by changing the seasoning and tempering: for example, temper it with curry leaves, mustard and onions fried in oil, and finish it with green chillies, sambhar masala and kokum pieces. Serve hot with plain boiled rice.
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Valore muthia curryFlat beans with fenugreek dumplings
A Gujarati favourite: tender valore (Indian flat beans) cooked in a sweet, sour and spicy tomato masala with ajwain, then mixed with crisp fried methi muthia, little dumplings of wheat and gram flour full of fresh fenugreek. The muthia soak up the gravy beautifully. Serve hot with chapaties.
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Channa paneer masala
A party-sized pot of chickpeas and golden paneer cubes with stir-fried capsicum, in a deep, glossy gravy built on browned onion, ginger, garlic, tamarind and a little jaggery. Coarsely ground black pepper and halved coriander seeds in the tempering give it warmth. Serve hot with naan or bhatura.
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SambharLentil and vegetable stew
The South Indian classic: smooth pigeon pea dal cooked with ridge gourd and drumsticks, soured with tamarind and spiced with sambhar masala, curry leaves and mustard seeds. It's tangy, thin enough to pour and full of flavour. Serve hot sambhar with idlis, masala dhosa or uttapam.
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Sai bhajiSpinach, fenugreek and moong dal
A comforting Sindhi dish of spinach, fresh fenugreek, potato and onion pressure cooked with yellow moong dal, coarsely blended and finished with garlic, tamarind and a cumin tempering. It's soft, green and gently tangy. Serve hot with chapaties.
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Sweet jaggery trianglesFried jaggery wholemeal triangles
Sweet, crunchy triangles of wholemeal dough kneaded with jaggery water and deep fried until brown. In Gujarati homes they're eaten with green gram curry or potato curry and mango pickle, a lovely sweet-savoury pairing. They keep well in an airtight tin.
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Vegetable chilaVegetable and gram flour pancakes
A clever way to use leftover rice: cooked rice mixed with gram flour, buttermilk, onion, cabbage, carrot and green chilli into a thick batter and cooked into golden pancakes on a hot griddle. Serve hot with green chilli chutney, yogurt or a cup of tea.
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Vaal khichdiSprouted field bean and rice khichdi
A Gujarati khichdi made with sprouted vaal (field beans), skinned and cooked with rice, potatoes and onions in a generous tempering of whole spices and asafoetida, seasoned with Surti garam masala. It's hearty and full of flavour. Garnish with coconut and coriander and serve hot with yogurt.
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Punjabi kadhiButtermilk curry with pakora koftas
A thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.
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Makki ki rotiMaize flour flatbread
Makki ki roti is a rustic Punjabi flatbread made from maize flour bound with hot water. This version adds fresh fenugreek, onion and green chilli; leave them out for plain makki ki roti. It's naturally gluten free and traditionally served with sarson ka saag and a dab of ghee or butter.
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PudaSavoury millet and rice pancakes
Puda are thick, rustic savoury pancakes made from millet and rice flour with sprouted green gram, onion, chilli, garlic, ginger and ajwain, bound with yogurt. Cooked on a griddle until brown-speckled, they're filling and naturally gluten free. Serve hot with masala yogurt.
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Methi-millet rotlaMillet and fenugreek flatbread
Rotlas are hearty Gujarati flatbreads made with millet (bajra) flour. These are packed with fresh fenugreek and coriander, sesame seeds, ajwain and chilli, bound with yogurt and shallow fried. Serve with green chutney and fresh yogurt.
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PudlaThin gram flour pancakes
Gujarati pudla are savoury pancakes made from a runny gram flour batter with ajwain, chilli, turmeric and coriander, spread thin on a hot griddle and cooked until golden-speckled. They're quick, filling and naturally egg-free. Serve hot with dry potato curry, green chilli chutney and tea or yogurt.
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Quick pethi puriSmall puffed urad dal puris
Pethi puri are little wholemeal puris with a thin layer of coarsely ground urad dal, chilli flakes and carom seeds pressed on top. Fried peethi side down, the dal cooks into a crunchy, savoury crust while the puri puffs up. Serve hot with chutneys.
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Chopadia parathaFlaky layered pepper paratha
Chopadia are flaky, layered parathas: the dough is spiced with roasted cumin and black pepper, brushed with ghee, rolled into a cone and rolled out again so it cooks into soft layers. They can be made several hours ahead. Serve with any curry, dal or pickle.
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Muli theplaRadish flatbread
Muli thepla are spicy Gujarati flatbreads made with grated white radish, which gives all the moisture the dough needs. Ginger, garlic, chilli and coriander make them punchy. Roll them out straight away and cook on a hot griddle. Serve with pickled green chillies and plain yogurt.
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OsamanLight spiced green gram broth
Osaman is the cooking water from boiled whole green grams, gently spiced with ginger, chilli, tamarind and jaggery and finished with a cinnamon, clove and curry-leaf tempering. It's thin, soothing and easy to digest, so it's good for anyone feeling unwell. The leftover boiled green grams can be used to make a curry.
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Pigeon pea lentil khichdi
The everyday Gujarati khichdi: rice and husked pigeon pea lentils cooked soft with turmeric in a ghee tempering of cumin, cloves, cinnamon, cardamom and asafoetida. It's simple, soothing and nourishing. Serve hot with Gujarati kadhi.
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Stuffed potato paratha
The much-loved aloo paratha, Gujarati style: soft wholemeal dough wrapped around mashed potato tempered with cumin and asafoetida and seasoned with lemon, a little sugar, ginger and chilli. Cook on a hot griddle until golden and serve with masoor dal and banana raita.
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BhakhriThick wholemeal flatbread
Bhakhri is the classic Gujarati crisp flatbread: a very stiff dough of wholemeal flour and oil, rolled thick and cooked slowly while being pressed, so it turns biscuity and crisp. The edges crack because the dough is stiff, which is how it should be. Spread with butter or ghee and serve with mixed lentil curry or dry potato curry and yogurt.
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Masala naan
Soft, leavened naan with a fragrant topping of fresh fenugreek, coriander, green chilli and garlic pressed into the dough. Traditionally roasted in a tandoor; at home cook it on an upturned earthenware tava or under a hot grill and brush with butter. Serve with a curry or dal of your choice.
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Chapati
Chapatis are the everyday Indian flatbread: thin rounds of soft wholemeal dough, cooked on a hot tava and then puffed over a wire mesh on the flame. Spread with ghee and serve with any curry or dal. Tip from the book: you can half-cook a stack of rotis ahead and do the final roasting just before serving.
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Jeera fenugreek paratha
Folded square parathas made with wholemeal flour, semolina, fresh fenugreek and roasted cumin. Spreading ghee and flour between the folds makes them crisp and flaky. Cook them slowly until well browned and serve with pickles, yogurt and a curry of your choice.
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Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
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Paneer bhatura
Soft, puffy bhaturas with a surprise inside: a yeast-raised dough is stuffed with grated paneer, fresh fenugreek, coriander, ginger, garlic and chilli, then deep fried until golden. Serve with chutneys and channa paneer masala.
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Plain naan
Easy home-made naan: a soft dough of self-raising flour, yeast and yogurt, left to rise and then cooked under a hot grill until puffed and light brown. Brush with butter or ghee if you like and serve hot with curries.
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Bhatura
Bhatura are big, soft, puffy fried breads made from a curd-leavened dough. This version has fresh coriander, fenugreek and tomato in the dough. Serve them straight from the pan with channa paneer masala or a curry of your choice. For masala bhatura, add chopped green chillies, coriander, onion and garam masala to the dough.
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Stuffed green paratha
Bright green parathas: the dough is kneaded with puréed spinach and lemon, then filled with a gently spiced stuffing of crushed peas, grated cauliflower and crumbled paneer and cooked on a hot griddle. Soft inside with crisp spots outside. Serve hot with yogurt and chutneys.
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Stuffed kulcha
Kulchas are soft, leavened breads from North India. Here the yogurt and poppy seed dough is filled with soya mince sautéed with garlic and green chilli and mixed with cheddar, baked, then finished on a griddle just before serving. Make plain kulcha by leaving out the filling.
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Masaledar khichdiLayered saffron rice and pigeon pea bake
A festive, baked khichdi: rice and pigeon pea lentils are cooked with cumin and tinted with saffron, then layered with a garlicky onion and yogurt gravy and crisp ghee-fried onions. It comes out of the oven fragrant and rich. Serve hot with plain yogurt.
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Puri
Puris are small rounds of wholemeal dough deep fried until they puff into golden balloons. They're best eaten straight away with a curry of your choice, potato bhaji or shrikhand. Tip from the book: puris can be rolled out an hour ahead and kept between well-rinsed wet muslin cloths, then fried just before serving.
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Masoor rice
A simple, nutty rice of basmati and whole brown masoor lentils, mixed with sautéed onion, capsicum and tomato and gently spiced with garam masala and turmeric, then baked so the flavours meld. Serve hot with yogurt.
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Soya mince biryani
A hearty vegetarian biryani: rice cooked with soya mince, onion and garlic, layered with mixed vegetables in a spiced tomato, yogurt and mint gravy, then baked. Topped with fried cashews and potato cubes, it's high in protein and very filling. Serve with masala yogurt.
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Spicy vegetable khichdi
A special-occasion khichdi: rice and split green gram cooked with whole spices and onion, then layered with baby potatoes and peas in a fresh paste of coconut, green chilli, ginger, garlic and coriander, and gently baked. Serve garnished with crisp onion rings, coriander and coconut.
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Spring fried rice
A light Indo-Chinese style fried rice: cooked rice tossed over a medium-high heat with shredded cabbage, french beans, carrots, celery and spring onions, seasoned simply with soy sauce. Serve with sweet and sour vegetables, sweet and sour sauce and chillies in vinegar.
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Peas & paneer rice
A festive pulao of basmati rice with green peas, golden fried paneer cubes and cashews, cooked with whole spices, ginger and garlic. Each grain stays separate and fragrant. Garnish with more cashews and sliced chillies and serve with masala yogurt.
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Chickpeas & mint rice
A simple, fresh one-pot rice: chickpeas, beans, peas and cauliflower cooked with turmeric and green chilli, brightened with plenty of chopped mint and a squeeze of lemon. Serve hot with yogurt.
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Mix dal khichdaRice and two lentils with potatoes
A comforting one-pot khichda of rice, green gram and pigeon pea lentils with little cubes of potato, cooked in cumin-scented ghee with ginger and green chilli. It's soft and mild, everyday food. Serve with Gujarati kadhi or plain yogurt.
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Traditional baby potato biryani
A traditional vegetarian biryani with whole baby potatoes cooked in a fragrant paste of onion, coriander seeds, poppy seeds, aniseed and warm spices, layered with saffron rice and crisp browned onions, then slowly baked. Serve hot with masala yogurt.
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Tandoori roti
Tandoori roti made at home: wholemeal dough spread with chilled, solidified ghee, rolled into a cone and pressed out again so it bakes into soft, flaky layers. Cook it in a tandoor or on the back of a perforated earthenware tava over the flame until brown-spotted. Serve with a curry of your choice.
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Sprout moong pullao
A fresh, green pullao: sprouted green gram cooked with whole spices, mixed with rice and a vivid paste of coriander, mint, coconut and green chilli, then layered with whisked yogurt. It's light, herby and full of protein. Serve warm.
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Kofta pullao
A rich party pullao: cardamom-and-cumin rice baked in layers with crisp paneer and potato koftas simmered in a tangy tomato and curd gravy. The top is scattered with browned onions and fried cashews. Serve hot with masala yogurt.
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Instant biryani
A quick vegetable biryani made in a pressure cooker: peas, carrots, potatoes, beans and tomatoes cooked with fresh coconut, yogurt and gentle spices, then steamed with the rice until each grain is separate. Finish it with crisp potato chips and fried vegetables. Serve with masala yogurt.
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Vegetable & cheese stuffed paratha
Two thin rounds of dough sandwiched around a filling of potato, carrot, peas and cauliflower cooked with cumin, ginger and chilli and mixed with cheddar and lemon, sealed with a flour paste and shallow fried. Filling and kid-friendly. Serve hot with spring onion and yogurt dip.
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Tomato rice in coconut milk
A colourful, mildly spiced rice cooked in puréed tomatoes and coconut milk with carrots, peas and french beans. Creamy coconut softens the tang of the tomatoes. Garnish with coriander, tomato slices and coconut, and serve with masala yogurt.
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Almond praline biscuits
Small, crisp squares of brown-sugar butter dough mixed with crunchy home-made almond praline, then topped with cinnamon and more praline. A lovely biscuit for festive tins. Like all biscuits, they feel soft in the oven and crisp up as they cool.
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Soya chapati
Thin mint-flecked chapatis folded into square envelopes around a filling of spiced soya mince, onion, coriander and grated cheese, then cooked on a hot pan until brown-speckled. They're high in protein and great for lunch boxes. Serve hot with green, red and tamarind chutneys and salad.
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Fresh corn pancakes
Fresh sweetcorn is ground to a smooth paste with ginger and chilli and cooked into thin, lacy pancakes, covered so they steam and turn light brown. They're naturally gluten free and sweet-savoury. Serve hot with tomato ketchup or mint chutney.
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Bread and fenugreek bhatura
A quicker bhatura that needs no long rising: soaked bread and yogurt with a pinch of bicarbonate make the dough soft and puffy, and wholemeal flour and fresh fenugreek add flavour. Deep fried until golden, they're ideal with channa paneer masala.
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Corn rice
A bright, quick rice dish: boiled rice gently mixed with sweetcorn and julienned red and green capsicum tempered with cumin and curry leaves, sharpened with lemon juice. It's light and colourful. Serve with plain yogurt or masala yogurt.
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Uttapam
Uttapam are thick South Indian pancakes made from a fermented rice and urad dal batter mixed with onion, green chilli, coconut and coriander. They're topped with a sprinkle of chilli and cumin, covered and cooked until crisp underneath. Serve hot with sambhar and mint coconut chutney.
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Cheesy vegetable rice
A crowd-pleasing baked rice: fluffy grains mixed with steamed vegetables and three colours of capsicum cooked in a gingery tomato and yogurt masala, then covered with cheddar and baked until bubbling. Children love it. Serve it hot, on its own or with a salad.
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Brown rice with vegetables
Here the rice is 'brown' because sugar is caramelised in the oil before the rice goes in, which gives it a deep golden colour and a gentle toasty sweetness. It's layered with crisp matchstick vegetables tossed in a sharp, spicy vinegar marinade and ketchup, then baked. A good party dish; serve it with yogurt or raita.
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Mixed dal
Five kinds of lentil cooked together, then simmered in a gravy of browned onion, tomato, garlic and ginger under a fragrant tempering of cumin, cloves, cinnamon, red chillies and curry leaves. It's thick, hearty and full of protein. Serve hot mixed dal with chapaties or paratha.
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Masoor dal
A light, everyday dal of husked and whole masoor lentils cooked with onion, tomato, ginger and garlic, blended smooth and seasoned with jaggery and lemon. A simple cumin and asafoetida tempering finishes it. Serve hot masoor dal with stuffed potato paratha.
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Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
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Lemon and honey coconut slice
A cinnamon and lemon honey shortbread base, spread with a lemony condensed-milk coconut filling and topped with grated frozen dough and cinnamon sugar. Crisp on top, soft and tangy in the middle.
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Peanut butter cookies
Chewy-crisp cookies made with crunchy peanut butter, honey and condensed milk, with rice crisps for crunch and roasted peanuts on top. No creaming needed: everything is melted together.
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Chocolate marbled energy bars
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
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Chocolate orange cake
A small, moist chocolate cake made without eggs, using condensed milk and fresh orange juice and rind for a lovely chocolate-orange flavour. Serve with chocolate sauce.
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Cashew carrot cake (eggless)
An eggless carrot cake made with condensed milk and oil, with chopped cashews, mixed peel and cinnamon. Moist and lightly spiced; serve with vanilla ice cream or whipped fresh cream.
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Peppermint chocolate squares
A chocolate cornflake base, a layer of peppermint icing (tinted green if you like), and a smooth topping of cooking chocolate. The book uses Scotbloc cooking chocolate; any plain cooking chocolate works.
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Aniseed biscuits
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
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No-bake squares
Quick no-bake squares of crushed digestive or marie biscuits, chopped cashews and almonds, bound with butter, golden syrup and drinking chocolate. Ready in two hours with no oven.
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Coffee brandy cake (eggless)
An eggless coffee sponge made with condensed milk, split and soaked in a cocoa, coffee and brandy glaze, then filled and covered with vanilla whipped cream, flaked almonds and grated chocolate. A grand party cake; use brandy essence instead of brandy for an alcohol-free version.
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All seeds health biscuits
Wholesome oval biscuits made with wholewheat flour, wheat bran, crushed cornflakes and a mix of seeds, then coated in more sesame and linseed. Crunchy and only lightly sweet, with unrefined sugar.
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Coffee almond cake
A rich coffee and cocoa ring cake made moist with ground almonds and sour cream, spread with a coffee butter icing and toasted flaked almonds. Contains egg.
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Passion fruit banana cake (eggless)
A soft eggless cake with chopped banana, passion fruit pulp, cashews and yogurt, lifted with a little cider vinegar. It is served with a passion fruit custard sauce, so it makes a good warm pudding as well as a tea-time cake.
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Pistachio cookies
Buttery cookies with chopped pistachios, crushed rice bubbles, coconut and a hint of chocolate, each topped with more pistachio. Crunchy outside and tender inside.
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Carrot & nut cake
A moist, oil-based carrot cake spiced with cinnamon and full of chopped nuts and mixed peel. Serve warm with vanilla ice cream. For a change, use 2 cups drained, chopped tinned pineapple instead of the peel. Contains egg.
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Apricot and oat slices
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
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Macadamia & white chocolate cookies
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
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Spicy pepper biscuits
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
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