Sat02062016

News

Mountain View braces for Super Bowl crowds

Mountain View braces for Super Bowl crowds


Graphic Courtesy of City of Mountain View
The purple parking lots above indicate where paid parking for the Super Bowl is allowed in downtown Mountain View. Other lots are open but still carry three-hour time constraints.

Downtown Mountain View wil...

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Schools

Los Altos High student hopes to bring animal therapy to school

Los Altos High student hopes to bring animal therapy to school


Courtesy of Christine Lenz
Los Altos High junior Riley Fujioka, left, works with Animal Assisted Happiness program manager Simone Haroush-van Dam.

Research affirms that the therapeutic effects of animals help reduce stress in humans, and one Los Alt...

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Community

Sports

Panthers outpace Priory

Panthers outpace Priory


Shirley Pefley/Special to the Town Crier
Pinewood’s Matt Peery lays up the ball in Friday’s win over Woodside Priory. Peery paced the Panthers with 19 points.

While height helps, the Pinewood School boys are proof that basketball is not ...

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Comment

From the City Manager's Desk: Fulfilling our mission

 

For those of us who work for Los Altos, the mission is “to foster and maintain the city of Los Altos as a great place to live and to raise a family.” The city’s employees take this mission seriously and – individually ...

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Special Sections

'Machos': Middle Eastern nachos ideal for Super Bowl

'Machos': Middle Eastern nachos ideal for Super Bowl


Photos Courtesy of Blanche Shaheen
Blanche Shaheen, above with her brother Issa, shares her Middle Eastern take on nachos – ideal for a Super Bowl party. Shaheen’s “Machos,” right, feature feta, tahini sauce, Persian cucumbe...

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Business

Businesses on Main Street make moves

Businesses on Main Street make moves


Alicia Castro/Town Crier
Several stores on Main Street in downtown Los Altos are in the midst of changing hands.

In the coming months, Main Street will welcome several new businesses to fill empty storefronts.

Jennifer Quinn, the city’s econo...

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People

ROSEMARY FRASER

Rosemary Fraser, age 81, a long-time resident of the Los Altos/Palo Alto area, died peacefully Friday, the 22nd of January at her home. It was a sudden death; hypertension was the underlying cause.

Born in 1934 in Florence, Arizona, Rosemary enjoyed...

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Stepping Out

West Bay Opera tackles Tchaikovsky's 'Onegin'

West Bay Opera tackles Tchaikovsky's 'Onegin'


Otak Jump/Special to the Town Crier
Olga Chernisheva and Silas Elash perform in West Bay Opera’s “Eugene Onegin.”

The West Bay Opera production of “Eugene Onegin” is scheduled Feb. 19-28 at Lucie Stern Theatre, 1305...

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Spiritual Life

How to cultivate childlike faith in a grown-up world

And Jesus said: “Truly I tell you, unless you change and become like little children, you will never enter the kingdom of heaven.”

– Matt. 18:3

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Inside Mountain View

New right-to-lease ordinance promises relief for renters

New right-to-lease ordinance promises relief for renters


Mountain View Tenants Coalition/Facebook
Residents gather in the fall to protest Mountain View’s rising rents. Rent relief is on the way in the form of a new ordinance.

A controversial Mountain View law requiring landlords to provide lease opt...

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Nutritious snack doubles as tasty breakfast


Photo By:

 

If you’re looking for new options for a quick and nutritious breakfast or snack, poha, or “flattened rice,” is a flavorful dish from Western India that just may fill the bill – and your stomach.

Poha almost tastes like light and fluffy scrambled eggs – and is purely vegetarian. It is typically not served in Indian restaurants, so many in the U.S. haven’t tasted it. It would be worth a trip to the Indian grocery store to gather all the ingredients and learn to make this savory comfort food.

I like to keep the spices to a minimum, but you could turn up the heat by adding a few freshly cut green or red chilies. It could also be served with coriander chutney for extra zing.

The roasted peanuts in the following recipe pack an extra crunch. Poha derives its yellow color from turmeric, which boasts natural anti-inflammatory properties. The curry leaves are “known to stimulate digestive enzymes and help break down food. The health benefits of cilantro come from beneficial phytonutrients and antioxidants, especially the flavonoid quercetin. The lemon juice offers a boost of vitamin C.

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

Poha

• 2 cups dry poha (flattened rice, available at Indian grocery stores)

• 2-3 tablespoons olive or canola oil

• Pinch of asafetida (optional)

• 1 teaspoon black mustard seeds

• 1 small onion, chopped

• 1 small potato, boiled

• 2 tablespoons peanuts

• 1/2 teaspoon turmeric powder

• 5-6 fresh curry leaves

• Salt to taste

• Pinch of red chili powder

• 2 green chilies, slit lengthwise (optional)

• 2 tablespoons fresh cilantro, chopped (to garnish)

• Fresh juice from 1/2 lemon

 

Add dry poha to large colander or sieve and wash under running water for 2 minutes until well moistened. Drain.

Heat oil in pan. Add asafetida and mustard seeds. As soon as mustard seeds start to crackle, add peanuts and fry until brown and crisp. Add chopped onions and curry leaves. Fry until they begin to turn slightly brown.

Add boiled potato, chili powder and turmeric and stir for 1-2 minutes. Add green chilies (optional).

Drain poha completely and add to above mix. Season with salt to taste and mix well. Poha should be fluffy and moist. Cook for 2 minutes or so. Do not let it dry.

Garnish with chopped cilantro. Squeeze lemon juice over poha and serve hot.

Variation: Replace peanuts with cashews and serve with green cilantro or coconut chutney.

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