Tue09022014

News

A flood of candidates seek seats on high school board

Two incumbents and five newcomers are vying for seats on the Mountain View Los Altos Union High School District Board of Trustees – a significant increase in the number of candidates who have run over the past 10 years.

According to data from the Sa...

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Schools

One more candidate joins MVLA race

When longtime incumbent Judy Hannemann declined to run again, the deadline to file for the upcoming Mountain View Los Altos Union High School District Board of Trustees election was extended by a few days. Mountain View resident Sanjay Dave registere...

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Community

CSA salutes 'Hometown Heroes' at breakfast

CSA salutes 'Hometown Heroes' at breakfast


Mendoza

The Community Services Agency’s 2014 “Hometown Heroes” fundraising breakfast is scheduled 7:15 a.m. Sept. 19 at the Computer History Museum, 1401 N. Shoreline Blvd., Mountain View.

“Hometown Heroes” honors individuals and businesses for...

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Sports

No suit, no sweat

No suit, no sweat


Courtesy of the Gallagher Family
Joe Gallagher – a 12-year-old from Los Altos Hills – swims from near Alcatraz Island to the San Francisco shore. His uncle, Joe Locke, an accomplished open-water swimmer, accompanied him.

For his recent s...

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Comment

Back to school, back to thumbs: Editorial

The kids are back in class at our local schools and a new political campaign season is underway, so we have our thumbs out and ready to go.

Thumbs-up: To last week’s community workshop for rebuilding the Los Altos Community Center. The Aug. 19...

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Business

Sweet Shop celebrates five-year anniversary

Sweet Shop celebrates five-year anniversary


Ellie Van Houtte/Town Crier
The Sweet Shop at 994 Los Altos Ave. marks its fifth year in business Sept. 7. The shop is a popular after-school stop for families and students.

When Stacy Savides Sullivan opened the Sweet Shop at 994 Los Altos...

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Books

"Jack London" chronicles author's adventurous life


Much has been written about American author Jack London, primarily known for his early-20th-century Western adventure novels, including the classics “White Fang” and “The Call of the Wild.”

In Earle Labor’s biography of the literary icon, “Jac...

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People

JEFF JOHNSON

JEFF JOHNSON

Jan 10, 1967 - Aug 10, 2014

Jeff was born and raised in Los Altos. He was a graduate of Los Altos High School. He then went to Foothill College where he had an opportunity to spend 3-months in Europe through a study abroad program. That experience...

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Travel

Visiting Vancouver Western Canada's premier destination has much to offer

Visiting Vancouver Western Canada's premier destination has much to offer


Photos courtesy of TOURISM VANCOUVER
Outdoor adventures abound in and around Vancouver, including a boat excursion into Horseshoe Bay and a jaunt on the Cliffwalk at Capilano Suspension Bridge Park, among the most popular attractions in British Col...

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Stepping Out

'Water' rises in Mtn. View

'Water' rises in Mtn. View


Kevin Berne/Special to the Town Crier
Elliot (Miles Gaston Villanueva) struggles to understand Odessa’s (Zilah Mendoza) online activity in TheatreWorks’ regional premiere of the award-winning drama “Water by the Spoonful.”

TheatreWorks’ regiona...

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Spiritual Life

Spiritual Briefs

Meditation group meets at Foothills Congregational

A Weekly Meditation Practice group meets 7-8:15 a.m. Tuesdays at Foothills Congregational Church, 461 Orange Ave., Los Altos.

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Magazine

Los Altos Hills home showcases resort-inspired living

Los Altos Hills home showcases resort-inspired living


Courtesy of Spectrum Interior Design
In place of a more traditional fireplace, this modern living room features a linear-flame firebox that emits heat while offering a sculpturelike design element.

After traveling the world and visiting a host o...

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Tapioca: Delicious and sumptuous appetizer

Elliott Burr/Town Crier Tapioca cutlets, above, called sabudana vada in India, mixed with mashed potatoes and spices make an ideal appetizer, especially when served with cilantro chutney.
By Gitika Baveja Tapioca, a starch named sabudana (“whole grain”) in India, is used in a variety of recipes both sweet and salty. In the U.S., its most familiar form is as a pudding, available in most grocery stores. Sabudana, or pearl sago, is derived from the cassava plant. Pearl sago’s whitish seeds resemble small, white opaque balls. They become soft and spongy when soaked in water and turn translucent when cooked, resulting in a soft and slightly chewy texture.

Sabudana comes in various sizes, but for this specific recipe, the smaller sizes work well.

Tapioca pearls are readily available in most large supermarkets (in the Asian section) and most definitely in any Asian or Indian grocery store.

Sabudana vada, or cutlets, is a specialty from the state of Maharashtra in Western India. An ideal appetizer or tea-time snack, sabudana vada is great for entertaining and can be prepared well in advance. In such cities as Mumbai, you can buy freshly prepared, hot, delicious sabudana vada from street vendors. One of the country’s most popular snacks, it is enjoyed crisp and warm with a tasty green cilantro chutney.

In this recipe, the sabudana is mixed with mashed potatoes, chopped onions and spices, then bound into a cutlet that is shallow fried. The dish is authentic and easy to prepare.

Tapioca and potato cutlets (sabudana vada)

•1 cup sabudana (tapioca pearls, small size)
•1 large potato, boiled, peeled and mashed
•1 small red or yellow onion, finely chopped
•1 small green Thai chili, finely chopped (optional)
•2 tablespoons cilantro leaves, finely chopped
•1 teaspoon garam masala powder
•1 teaspoon dry mango powder or 2 tablespoons lemon juice
•1 teaspoon coriander powder
•1/2 teaspoon red chili powder
•1 tablespoon cornstarch (to bind)
•Salt to taste
•5-6 tablespoons olive or vegetable oil for shallow frying

Soak sabudana (tapioca) in warm water overnight. It will puff up and become translucent. Each pearl should be soft to the touch. Drain water through sieve before using.

Boil potato until very tender. Mash potato with hands and transfer to large mixing bowl. Add soaked and drained sabudana, chopped onions, green chili, cilantro leaves, spices, cornstarch and salt and bind well until all ingredients stick together.

Divide dough into equal-sized small balls. Flatten between palms of your hands in shape of small cutlets.

Heat oil in frying pan and shallow-fry cutlets on low-to-medium flame until golden brown and crisp. Drain on paper towel.

Serve hot with cilantro chutney or ketchup.

Note: Add 1/4 cup roasted, crushed peanuts to the mixture for variety.

Gitika Baveja is author of “Indian Flavors to Savor: The Easy Home-Cooked Way.” For more information, visit www.flavorstosavor.com.

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