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_how-to-make-a-cement-pot-for-growing-plants-xd83dxdc9d-make-your-wife-happy.webp "This activity is performed by actors in a controlled environment. Please use caution if you plan to replicate.<br/>Music by Epidemic Sound: https://www.epidemicsound.com/<br/><br/>#craft #woodmood")
_-massive-fire-accident-at-anantapur-124-hmtv.webp "hmtv Telugu News")
⏲ 1 minute 17 seconds 👁 86
_kia-motors-plant-124-drone-shot-124-anantapur.webp "Ejaz 4 You")
_suspects-crash-suv-into-monroe-pot-shop-set-fire.webp "The Monroe County Sheriff's Office is seeking help from the public in the search for multiple suspects following a weekend breaking-and-entering arson investigation. Investigators say a pair crashed a vehicle into a pot shop, then set a fire. Video credit: The Monroe County Sheriff's Office")
_-mla-daggupati-prasad-inspection-in-anantapur-ground-124hmtv.webp "hmtv Telugu News")
పీటీసీ మైదానంలో ఎమ్మెల్యే దగ్గుపాటి తనిఖీ..MLA Daggupati Prasad Inspection In Anantapur Ground |hmtv
⏲ 2 minutes 3 seconds 👁 35
_drinking-water-crisis-deepens-in-anantapur-124-groundwater-levels-fall-sharply.webp "ETV Andhra Pradesh")
⏲ 6 minutes 4 seconds 👁 198
_everstt-dutch-oven-cook-more-stress-less-by-everstt-kickstarter.webp "The Ultimate Kitchen Upgrade is Here — Everstt Dutch Oven! <br/><br/>Why use multiple pots and pans when ONE premium Dutch Oven can do it all?<br/><br/>✅ Restaurant-Quality Searing<br/>✅ High-Heat Performance<br/>✅ Bake, Roast, Fry, Simmer & Slow Cook<br/>✅ Smart Dual Fire Lid<br/>✅ Premium Next-Gen Black Coating<br/>✅ Works on Gas, Electric, Induction & Oven<br/><br/>Cook faster. Clean less. Enjoy better meals.<br/><br/>This is not just cookware… it’s a complete kitchen transformation for busy families and passionate home chefs.<br/><br/> Cook More. Stress Less.<br/><br/>Read the full review here <br/>https://shopexspress.blogspot.com/2026/05/everstt-dutch-oven-cook-more-stress.html<br/><br/>#Everstt #DutchOven #KitchenEssentials #Cookware #Kickstarter #HomeCooking #PremiumCookware #CookMoreStressLess")
_anantapurwala-realpranks-telugupranks.webp "AnantapurWala")
⏲ 7 minutes 22 seconds 👁 486.4K
_124-ananthapur-124-ap39tv.webp "ap39 tv")
⏲ 12 minutes 18 seconds 👁 327
_extreme-level-making-with-potato-xd83cxdf60.webp "#fun#creatsearchinsight#pot#dm")
_anantapur-district-124-ntv-telugu.webp "NTV Telugu")
⏲ 3 minutes 50 seconds 👁 2.4K
_-124-ananthapur-124-ap39tv.webp "ap39 tv")
_how-to-make-a-cement-pot-for-growing-plants-xd83dxdc9d-make-your-wife-happy.webp "This activity is performed by actors in a controlled environment. Please use caution if you plan to replicate.<br/>Music by Epidemic Sound: https://www.epidemicsound.com/<br/><br/>#craft #woodmood")
_live-124-big-shock-for-indians-124-modi-amp-rules-124-124-astra-media.webp "Astra Media")
_124-plot-for-sale-anantapur-124-jabardasthvlogs-anantapur.webp "Jabardasth Vlogs Anantapur")
⏲ 2 minutes 59 seconds 👁 3.5K
_planting-peppers-in-a-pot-xd83cxdf36.webp "Planting peppers in a pot! ️")
_9234-4-9234-124-property-for-sale-in-anantapur.webp "Jabardasth Vlogs Anantapur")
⏲ 1 minute 28 seconds 👁 2.9K
_anantapur-tower-clock.webp "Sai Shravan")
_the-ultimate-motsunabe-recipe-make-authentic-japanese-hot-pot-at-home.webp "Motsunabe is a Japanese hot pot dish known for its rich broth, tender offal, cabbage, garlic chives, and deep savory flavor. This home version focuses on building a warm soup base with ingredients such as dashi, soy sauce, miso, garlic, sake, or chili, giving the broth enough depth to balance the richness of beef or pork offal. Cabbage, bean sprouts, tofu, sliced garlic, and garlic chives are often added to the pot so the vegetables soften while releasing sweetness and aroma into the soup. As everything simmers together, the offal becomes tender and the broth grows more flavorful with each ingredient. The final motsunabe is hearty, warming, and ideal for sharing, often finished with champon noodles or rice to enjoy the remaining soup and make the meal even more satisfying.")
_-124-poola-nagaraju-amp-kalva-srinivasulu-124-ananthapur-politics-124-loguttu.webp "inews telugu")
⏲ 7 minutes 54 seconds 👁 912
_anantapur-town-visuals.webp "VIDEOZADDA")
_pot-of-gold.webp "Pot Of Gold")
_andhra-pradesh-another-land-grab-comes-to-light-in-anantapur-district-124-ntv-telugu.webp "NTV Telugu")
⏲ 3 minutes 46 seconds 👁 51.7K
_is-this-a-house-or-an-indra-bhavan-124-5-cents-house-for-sale-in-anantapur-124-luxury-house-tour.webp "Anantapur Vibes")
⏲ 9 minutes 55 seconds 👁 1.7K
_this-jamshedpur-village-survives-on-stream-water-for-15-years.webp "For fifteen years, residents Bota village in Jamshedpur have relied on stream water, digging small pits to filter water, receiving only one pot per household despite repeated pleas.")
_reincarnated-as-a-dragon-hatchling-tensei-shitara-dragon-no-tamago-datta-saikyo-igai-mezasanee-season-1-episode-04.webp "Reincarnated as a Dragon Hatchling (Tensei Shitara Dragon no Tamago Datta: Saikyo Igai Mezasanee) - Season 1 - Episode 04: The Pot Turned Out to be a Tortoise")
_reincarnated-as-a-dragon-hatchling-tensei-shitara-dragon-no-tamago-datta-saikyo-igai-mezasanee-season-1-episode-04.webp "Reincarnated as a Dragon Hatchling (Tensei Shitara Dragon no Tamago Datta: Saikyo Igai Mezasanee) - Season 1 - Episode 04: The Pot Turned Out to be a Tortoise")
_a-top-chef-finalist-roasts-chicken-in-a-tiny-nyc-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "This week on Good Chef, Bad Kitchen, Top Chef finalist Adrienne Cheatham roasts chicken in a bare NYC apartment. She attempts to whip up a savory soy-basted roast chicken in an under-equipped space. Press play to see how she manages this meal! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://adriennecheatham.com/sunday-best-2/<br/><br/>Adrienne Cheatham's Soy-Stout Roasted Chicken<br/>Ingredients<br/><br/>For the chicken:<br/>1 whole chicken (3-4 lbs)<br/>Salt and pepper to taste<br/>1 1/2 cups soy sauce or tamari (gluten-free soy sauce)<br/>1 12-oz. bottle of stout beer, like Guinness or Old Rasputin <br/>1 tablespoon Red Boat fish sauce<br/>2 cloves garlic<br/>1 bunch scallions, root ends trimmed and cut into 2-inch pieces<br/>3 stalks celery, trimmed and cut into 2-inch pieces<br/>12 large shiitake mushrooms, stems removed<br/>6 large King Trumpet mushrooms, trimmed and cut in half lengthwise <br/>Grapeseed or canola oil for brushing<br/><br/>For the garnish:<br/>3 cups reserved chicken brine<br/>2 tablespoons unsalted butter, cold<br/>1 medium daikon radish, peeled and cut into 1/2-inch slices<br/>12 - 16 pieces baby bok choy, with the outer leaves trimmed<br/>Instructions<br/><br/>For the chicken:<br/>1. Rinse chicken and pat dry. Using kitchen shears or a sturdy knife, remove the backbone and cut lengthwise between the breasts, cutting the chicken in half. Season the chicken lightly with salt and freshly cracked black pepper and let sit for 10 minutes. <br/>2. Meanwhile, combine the soy sauce, beer, and fish sauce in a large bowl. Peel the garlic cloves and crush with the side of a knife. Add garlic and cut scallions to the bowl, then the chicken halves, plus the backbone, skin side down.<br/>3. Marinate the chicken for 2-3 hours (longer is possible), turning occasionally.<br/>4. Preheat the oven to 475 degrees F.<br/>5. Prep and season the celery and mushrooms with some oil, salt, and pepper. Arrange the seasoned vegetables on a half-sheet tray.<br/>6. Remove the chicken from the marinade and place in the center of the tray, on top of some of the mushrooms, skin side up. Rub a drizzle of oil over the skin. Strain the marinade, reserving two cups. Place the scallions and garlic on the tray with the chicken. <br/>7. Place the tray on an upper rack in the oven to cook, roasting for 30 to 45 minutes, or until the juices run clear.<br/><br/>For the garnish:<br/>1. In a small pot, add 2/3 cup of the marinade with some water and the daikon. Bring to a simmer on medium heat. Turn heat to low and continue cooking until daikon slices are tender and translucent. Drain and set aside.<br/>2. Place remaining marinade in a small pot and bring to a boil on high heat, whisk in butter. Add trimmed baby bok choy to the pot and cook until just tender. Drain and set aside.<br/>Assemble<br/>1. Remove the chicken once fully cooked and let rest for 10 minutes. Then, carefully carve the chicken out. Arrange on a plate with a few pieces of daikon, bok choy, and roasted mushrooms, plus a drizzle of the reduced marinade. Eat the backbone with your fingers.<br/><br/>ABOUT SERIES<br/>On Good Chef, Bad Kitchen, professional chefs take on the ulti")
⏲ 7:1 ✓ 13-May-2026
_a-chopped-chef-grills-octopus-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "On this episode of Good Chef, Bad Kitchen, Chopped's very own Adriana Urbina makes grilled octopus in a tiny NYC apartment. She uses this half functioning kitchen to whip up this classic Venezuelan dish. Watch this week's Good Chef, Bad Kitchen to see how she does! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://adrianaurbina.com/<br/><br/>Adriana Urbina's Grilled Octopus With Guasacaca, Yuca Latkes, & Persimmons<br/><br/>For the octopus:<br/>One 2-3 kg pound double-sucker octopus<br/>Olive oil<br/>1/2 medium onion, roughly chopped<br/>2 garlic cloves, smashed<br/>2-inch piece ginger<br/>2 bay leaves or cilantro, to taste<br/>1 tablespoon peppercorns<br/>2 tablespoons apple cider vinegar<br/>Salt and pepper to taste<br/>Persimmons, for garnish<br/><br/>For the guasacaca:<br/>Peels of one small zucchini and one small cucumber<br/>2 ripe avocados, peeled and seeded<br/>1/2 medium onion, roughly chopped<br/>1/2 green pepper, seeded and roughly chopped<br/>1 garlic clove, peeled<br/>1/2 cup fresh cilantro leaves, tightly packed<br/>Juice of 2 lemons<br/><br/>For the yuca latkes:<br/>1/2 yuca root, peeled and cleaned<br/>5 basil leaves<br/>5 cilantro stems<br/>Salt, to taste<br/>2 tablespoons tapioca flour<br/>2 tablespoons water<br/><br/>For the marinade:<br/>1/2 large shallot, minced<br/>Handful of cilantro, chopped<br/>5 tablespoons octopus soup<br/>5 tablespoons lemon juice<br/>Dash of chili powder<br/>Pinch of sugar or 1/2 teaspoon of agave<br/><br/>To make the octopus:<br/>1. Clean the octopus with water. Remove the black bits from the head and the beak from the mouth. Leave the eyes, as this will keep the tentacles attached to the head. <br/>2. In a large pot, heat up some olive oil and sauté the onion, garlic, and ginger for about . 2 minutes. <br/>3. Add the cilantro, peppercorns, and apple cider vinegar. Bring up to temperature, then enough water to fill the pot more than halfway. Bring the water to a boil. <br/>4. Once boiling, carefully add the clean octopus to the pot. The water should cover the octopus but not overflow. Simmer until tender. This will take about 20 minutes per kilo.<br/>5. Check to see if a toothpick or fork slides easily into the octopus. If yes, your octopus is ready. Remove from heat, and let sit in juices for a minute or two before removing and letting it cool down.<br/><br/>To make the guasacaca:<br/>1. If you have a blender, put all ingredients in the blender and process until smooth. If not, smash up the peels, onions, pepper, garlic, and cilantro before adding in the avocado. Stir in lemon juice.<br/><br/>To make the yuca latkes:<br/>1. If you have a grater or a peeler, use that to shred the yuca root. If not, finely chop the root into tiny pieces.<br/>2. Finely chop the herbs and stir them together with the yuca.<br/>3. Mix in the tapioca flour and salt. Stir in some water until you reach the desired consistency.<br/>4. Heat up a pan with olive oil. Using your hands, carefully form a small ball and flatten on the pan with a spatula. After a minute or two, flip the latkes to brown the other side. <br/>5. Once both sides are browned, remove from the pan and place on paper towels to drain.<br/><br/>To make the marinade:<br/>1. Prep the shallots and cilantro. Sti")
⏲ 6:21 ✓ 13-May-2026
_how-netflix-chef-samin-nosrat-makes-pasta-at-home-124-good-chef-bad-kitchen-124-refinery29.webp "On this episode of Good Chef, Bad Kitchen, professional chef and Netflix star, Samin Nosrat whips up fettuccine alfredo. The host of Salt, Fat, Acid, Heat attempts to whip up this classic pasta dish in a tiny NYC apartment. Watch this week's Good Chef, Bad Kitchen to see how she does!<br/><br/>http://ciaosamin.com/<br/><br/>#athome<br/>#athomewithme<br/><br/>Samin Nosrat's Fettuccine Alfredo<br/><br/>For the pasta:<br/><br/>2 cups \")
⏲ 7:28 ✓ 13-May-2026
_a-pro-chef-makes-mozzarella-cheese-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "This week on Good Chef, Bad Kitchen, chef Angie Rito of Don Angie in New York City tries making homemade mozzarella in a tiny apartment. She attempts to make a gourmet dish with fresh mozzarella and very few kitchen tools! Press play to see how she manages following this recipe! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://donangie.com/<br/><br/>Angie Rito's Grilled Peach Caprese Salad With Homemade Mozzarella and Amaretto<br/><br/>For the Mozzarella:<br/>1/2 gallon whole milk, not ultra-pasteurized (raw milk is ideal, if available)<br/>3/4 teaspoon citric acid<br/>1/8 teaspoon liquid rennet<br/>1/2 teaspoon kosher salt<br/><br/>1. Sterilize a medium-sized heavy-bottomed pot by boiling water in it. Discard the water, dry the pot and allow it to cool. Add rennet to 2 tablespoons of cool water in a small bowl. Set aside. In another small bowl, add citric acid to 1/2 cup cool water.<br/><br/>2. Put the citric acid mixture into the pot. Pour the milk into the pot and stir well to combine. Over a medium-low flame, heat the milk slowly to 95-100 degrees F, until visibly curdled. Remove the pot from the burner and slowly add the rennet mixture. Stir to combine thoroughly. Cover the pot with a lid and allow to sit for 5 minutes undisturbed, up to a half hour.<br/><br/>3. Once solidified, with a sharp knife cut the curds with a checkerboard pattern into small squares. Place pot back on the stove and heat to 110 degrees F, slowly stirring the curds to ensure that they heat evenly. Take pot off of the heat and continue to stir slowly for 5 minutes. Pour the mixture into a colander lined with cheese cloth, set over another container to collect the whey. Press the curd to remove excess liquid. Allow to rest for 30 minutes.<br/><br/>4. In a small pot, heat 1 1/2 cup of the reserved whey. Add 1/2 teaspoon salt. Heat to 180 degrees. Add half of the mozzarella curd to the pot and gently stir with a spoon, corralling the curds to one side of the pot. Once the mozzarella curds form a small cohesive mass, start to gently stretch with your hands, forming a ball and tucking the ends underneath repeatedly. Form a circle shape with the index finger and thumb of your less dominant hand and push the mixture through with the index finger of your dominant hand to create a smooth ball. Pinch the end of the bottom with the index finger and thumb of your dominant hand. Repeat this step with the remaining curd to form two small mozzarella balls.<br/><br/>For The Macerated Peaches<br/><br/>1 large peach<br/>2 tablespoons olive oil<br/>Squeeze of lemon juice<br/>2 teaspoons of amaretto<br/>2 sprigs basil, picked and roughly chopped<br/>½ teaspoon salt<br/><br/>1. Cut peach into 8-10 wedges. Coat with non-stick cooking spray and season with salt.<br/><br/>2. Place peach wedges on a hot cast iron grill pan and grill until dark grill marks appear.<br/><br/>3. Place the peaches in a bowl and add remaining ingredients. Toss well to coat. Allow to sit and macerate for at least ten minutes before serving.<br/><br/>To Serve<br/><br/>Mozzarella<br/>Macerated Peaches<br/>Sea Salt<br/>1 sprig basil, leaves picked<br/>Peppermill<br/>1/2 cup crumbled amaretti c")
⏲ 6:56 ✓ 13-May-2026
_a-pro-chef-makes-eggs-benedict-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "This week on Good Chef, Bad Kitchen we watch as executive chef, Mimi Weissenborn makes homemade Eggs Benedict in a tiny NYC kitchen. She uses only the tools that can be found in this small apartment to create a classic breakfast dish. Press play to see if she can make this meal happen! <br/><br/>#athome<br/>#athomewithme<br/><br/>Click here for more: https://r29.co/2M3E98t<br/><br/>Mimi Weissenborn's Eggs Benedict Recipe<br/><br/>Ingredients<br/><br/>For the biscuits:<br/><br/>1/2 cup cake flour<br/>1/2 cup bread flour <br/>1 tsp baking powder <br/>1/2 tsp baking soda <br/>1/2 tablespoon salt <br/>1/2 tablespoon sugar <br/>5 tablespoons butter <br/>1/4 cup heavy cream <br/>1/2 cup buttermilk<br/>1 egg<br/><br/>For the hollandaise:<br/><br/>4 egg yolks<br/>2-3 tablespoons lemon juice <br/>White pepper <br/>1 cup butter, melted<br/><br/>For the poached eggs:<br/>2-3 tablespoons distilled vinegar <br/>4 eggs <br/>Salt<br/><br/>For assembly:<br/>Canadian bacon<br/>Black pepper<br/>Instructions<br/><br/>For the biscuits:<br/><br/>1. Preheat oven to 375 degrees.<br/>2.Cut butter into small dice and place in refrigerator.<br/>3. Combine all dry ingredients in a large mixing bowl. Using hands take chilled butter and start to incorporate into flour mixture, until all pieces have been broken down.<br/>4. In a bowl combine buttermilk, heavy cream and eggs. Beat mixture together until well combined.<br/>5. Add wet mixture into the dry, kneading the dough together ever so lightly until it comes together. Wrap dough mixture in plastic and let rest in refrigerator for a minimum of 30 minutes.<br/>6. Roll out rested dough on a well floured surface, about an inch thick. Use a round or squared ring mold to cut the biscuits. Place on a parchment lined sheet tray.<br/>7. Bake at 375 degrees for 10-12 minutes or until golden brown.<br/><br/>For the hollandaise:<br/><br/>1. In the top of a double boiler, whisk together egg yolks, lemon juice, white pepper, if you have it.<br/>2. Add melted butter to egg yolk mixture, 1 or 2 tablespoons at a time, while whisking yolks constantly. If hollandaise gets too thick, add a tsp or two of hot water.<br/>3. Continue whisking until all butter is incorporated. Whisk in salt, cover and store in warm place.<br/>For the eggs:<br/>1. Fill a medium sized pot with 3 inches of water, add vinegar and season with salt (to taste).<br/>2. Bring to a simmer. Hint: it should never boil. Gently crack an egg into the center of pot, allowing the white to envelope the yolk. Check the eggs after 4 minutes.<br/>3. Repeat steps with remaining eggs. Use slotted spoon to lift egg out of the water. The whites should be firm and the yolks still soft to touch; if the egg is still not quite done drop back in the water for an additional minute. When eggs have reached desired firmness remove from water and place on a paper towel lined plate.<br/>4. Assemble your Eggs Benedict by cutting the biscuits in half, placing them cut-side up. Fry some Canadian bacon, flipping occasionally until both sides have browned. Place bacon on top of the biscuits, followed by a poached egg, a spoonful or two of hollandaise sauce, and some freshly cracked pepper. Serve immediately.<br/><br/>ABOUT SERIES<br/>On Good Chef, Bad")