Thu04172014

News

City chips in $7,000 for SFMOMA installation

City chips in $7,000 for SFMOMA installation


Town Crier File Photo
The Los Altos City Council earmarked $7,000 for the purchase of Chris Johanson’s artwork.

The city of Los Altos will contribute $7,000 toward the purchase of a $28,000 art installation featured in the San Francisco Museum...

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Schools

LASD students celebrate service learning

LASD students celebrate service learning


Courtesy of Sandra McGonagle
We Day, held March 26 at Oracle Arena in Oakland, exhorts students in the Los Altos School District to effect positive change.

More than 150 Los Altos School District student leaders joined 16,000 Bay Area students to ce...

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Community

Film career launches with Cannes screening

Film career launches with Cannes screening


Courtesy of Zachary Ready
Los Altos native Zachary Ready, front left, and co-director Andrew Cathey, right, celebrate their Campus MovieFest awards.

After learning the art of filmmaking as a child in the front yard of his family’s Los Altos home...

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Sports

Sports on the Side

Pathways Run/Walk slated May 10 in Hills

The 13th annual Pathways Run/Walk is scheduled 9 a.m. May 10 at Westwind Community Barn, 27210 Altamont Road, Los Altos Hills. The course wends through Byrne Preserve and onto the Los Altos Hills Pathways sys...

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Comment

Now is the time to expand parking: Editorial

Just a few short years ago, vacancies dotted downtown Los Altos. Property owners had a hard time attracting businesses because there was a shortage of customers. That is no longer true. Now, the cry is: Where are my customers going to park?

The city...

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Special Sections

Epicurean's Mary Clark Bartlett: Serving sustainability

Epicurean's Mary Clark Bartlett: Serving sustainability


Courtesy of Michael McTighe
Mary Clark Bartlett is founder and CEO of Los Altos-based Epicurean Group.

Labels such as “healthy,” “organic” and “green” are rarely used to describe the meals served in most corporate cafes in Silicon Valley. But on...

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Business

Local realtor honored for volunteer efforts

Local realtor honored for volunteer efforts


Ellie Van Houtte/Town Crier
Coldwell Banker recently recognized realtor Kim Copher, right, for her philanthropic efforts. Copher and colleague Alan Russell, left, volunteer at Reach Potential Movement, where they collect books for its Bookshelf in ...

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Books

Local Author Spotlight

In an effort to support authors from Los Altos, Los Altos Hills and Mountain View, many self-published, Book Buzz periodically spotlights their books and offers information on where to purchase them. Local authors are encouraged to submit brief summa...

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People

Noteworthy

RotaCare honors local volunteer

RotaCare Bay Area honored Jim Cochran of the RotaCare Mountain View Free Medical Clinic with the Outstanding Clinic Volunteer Award April 10 for his commitment to RotaCare’s mission of providing free medical care to t...

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Travel

Sausalito: Explore the historical city with world-class views

Sausalito: Explore the historical city with world-class views


Eren Göknar/ Special to the Town Crier
Sausalito offers panoramic views of the San Francisco Bay. A number of companies schedule boat tours that sail past Angel Island and Alcatraz.

On a clear day, Sausalito offers spectacular views of the San Franc...

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Stepping Out

Western Ballet performs this weekend  at Smithwick Theatre in Los Altos Hills

Western Ballet performs this weekend at Smithwick Theatre in Los Altos Hills


Courtesy of Alexi Zubiria
Western Ballet’s “La Fille Mal Gardée” features Alison Share and Maykel Solas. The production runs Friday and Saturday at Foothill College

Western Ballet is slated to perform “La Fille Mal GardéeR...

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Spiritual Life

Magazine

A yoga class a day keeps the stress away

A yoga class a day keeps the stress away


Van Houtte/Town Crier Yoga of Los Altos hosts a variety of classes, including Strong Flow Vinyasa, above, taught by Doron Hanoch. Yin Yoga instructor Janya Wongsopa guides a student in the practice, below.

It’s nearly 9 a.m. on a Monday mornin...

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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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