In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients:  '1/2 cup plain yogurt', '3 tablespoons chickpea flour', '1 teaspoon chilli paste', '1 teaspoon ginger paste', '2 teaspoons sugar (or slightly more)', 'Salt, to taste', '1 1/2 tablespoons ghee or canola oil', '1/2 teaspoon cumin seeds', '1/2 teaspoon mustard seeds', '1/2 teaspoon fenugreek seeds', '4 to 5 curry leaves', '2 cloves', '2 to 3 whole black peppercorns', 'Pinch of asafoetida', '2 whole red dried chillies', '2 teaspoons lemon juice', 'Chopped cilantro, for garnish',<sep> directions: 'Take plain yogurt and mix it with the chickpea flour with the help of a spoon. Add the ginger and chili pastes, plus about 2 cups of water, and mix everything together in a blender. Set aside.', 'Heat some ghee or oil in a deep pot. As the ghee becomes hot, add the mustard seeds. Wait few seconds; the moment they start spluttering, add cumin seeds, fenugreek seeds, dried chilies, curry leaves, cloves, peppercorns, and asafoetida and quickly give it a stir. Immediately add the yogurt-water mixture to the pot. Stir everything well. Add sugar and salt to taste.', 'Let it simmer and then come to boil over a low flame for about 5 to 10 minutes. Gradually, it will start to thicken. Chickpea flour has a tendency to thicken anything. Once it reaches a soupy consistency -- not too thick nor too thin -- remove it from the flame.', 'Stir in the lemon juice and garnish it with cilantro. Serve it hot with rice or just as it is. Once it cools, it will thicken more. You can always adjust the seasoning or add a little bit of water to thin it out.', 'This soup is supposed to be slightly sweet and tangy. If you wish, you can remove the cloves, curry leaves, peppercorns, and red chilies before serving.'
Gujarati Yogurt Soup - Kadhi

ingredients:  '2 cans black beans', '1 c. water', '1 bay leaf', '1/4 c. olive oil', '1 medium onion, chopped', '1/2 green pepper, chopped',<sep> directions: 'Heat olive oil.', 'Add onion, pepper and bay leaf.', 'Cook until translucent.', 'Add black beans and water.', 'Simmer 10 minutes. Serves 6.'
Black Beans

ingredients:  '1/3 cups Sugar', '3 Tablespoons Instant Yeast', '1/4 cups Canola Oil', '1-1/4 cup Warm Water, About 110 F', '2 whole Large Eggs', '1/2 teaspoons Salt', '3 cups White Whole Wheat Flour', '2-1/4 cups All-purpose Flour', '8 whole Large Eggs', '1/2 teaspoons Black Pepper', '1/4 cups Skim Milk', '4 ounces, weight Uncooked Ground Breakfast Sausage', '1/2 whole Medium Onion, Chopped', '1 whole Bell Pepper, Stem And Seeds Removed, Chopped', '1 whole Large Tomato, Diced', '1 cup Cubed Sweet Potatoes, Boiled Until Fork Tender', '1/2 cups Shredded Colby-jack Cheese',<sep> directions: '1. In a large bowl, mix sugar, yeast, oil, and water until dissolved. Cover and let it stand in a warm place for 15 minutes.', '2. Blend the first amount of eggs and salt into yeast mixture. Gradually add flours, mixing well to form a dough. Knead for 5 minutes using a stand mixer.', '3. Lightly grease a large bowl, put dough into the bowl and let it rise in a warm place for about 30-40 minutes.', '4. While dough is rising, whisk together the second amount of eggs, black pepper and milk in a medium-sized bowl. Heat a skillet to medium heat and add the egg mixture. Scramble until fairly dry, but do not overcook. Remove eggs from skillet and set aside.', '5. Brown sausage in the skillet. Once browned, add onion and pepper. Saute 3-5 minutes, until veggies are softened. Add tomato and cook until most of the liquid has evaporated. Set aside.', '6. Roll out risen dough on a lightly floured surface. Roll into a rectangular shape until it is about 1/4 inch thick. Evenly sprinkle eggs, sausage mixture, potatoes, and cheese over the top. Roll it up tightly, beginning on a long side. Roll gently so the dough doesn't rip. Pinch together the seams to seal. Cut into 1 inch slices.', '7. Place rolls in lightly greased pans, placing them slightly apart. I used 9-inch pie pans and got about 6 per pan. Recipe makes 18-24 rolls. They should have room to expand as they rise. Let rolls rest in a warm place until about doubled in size, about 30 minutes. Meanwhile, preheat oven to 400 F.', '8. Bake at 400 F for 15-20 minutes, until tops of rolls are browned. Serve warm. Can serve plain or with milk gravy on top.', 'Roll dough adapted from a cooking class I took in college; filling ideas and freezing adapted from housewivesofriverton.com.'

Breakfast Rolls

