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:  '3 1/2 qt. flour (plain wheat)', '3 qt. plain cornmeal', '2 1/2 c. nonfat dry milk', '3/4 c. baking powder', '4 2/3 Tbsp. salt', '15 eggs', '2 3/4 qt. water', '3 c. shortening, melted', '1 1/2 qt. chopped onion', '1 1/3 Tbsp. black pepper',<sep> directions: 'Blend flour, cornmeal, milk, baking powder and salt in a very large bowl.', 'Combine eggs and water; add to mixer bowl.', 'Add onions and pepper.', 'Add shortening and drop batter by rounded tablespoonful into deep 360° fat.', 'Fry about 3 minutes.', 'Yield: 300 Hush Puppies.'
Hush Puppies For 100

ingredients:  'For the dough:', '1 1/3 cups all purpose flour', '1/4 cup confectioners' sugar', '1/4 teaspoon salt', '8 tablespoons (1 stick) unsalted butter, cut into about 10 pieces', '1 large egg', 'For the fruit:', '4 tablespoons unsalted butter', '1/2 cup granulated sugar', '5 or so Bosc pears, peeled and cut in half lengthwise',<sep> directions: 'Pulse the flour, confectioners' sugar, and salt together in a food processor. Add the butter and pulse until the butter ranges in size from that of a small pebble to that of cornmeal. Empty the flour mixture into a bowl, and crack the egg on top. Lightly scramble the egg and then, using your hands, work it into the dough until the dough starts to come together. Roll the dough into a ball, and then flatten it into a disc about 4 inches around. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.', 'When you are ready to cook the tart, preheat the oven to 375 degrees. Heat the butter in an 10-inch oven-proof skillet over medium heat. When the butter has melted, sprinkle the sugar evenly over the pan. Add the pears cut side down with their fatter sides towards the outside of the pan. Squeeze in as many as you can because they will reduce slightly in size as they cook. Trim one pear half to fit in the middle.', 'Turn the heat up to high and cook the pears until the sugar turns a rich, golden brown, about 10 minutes. Rotate the pan if needed to ensure that the sugar browns evenly. If the sugar begins to get darker than a medium brown, turn the heat down slightly. Remove the pan from the heat, and, using two forks, carefully turn the pears over so that their cut sides face up. Return them to the high heat and cook until the sugar is a deep caramel brown, about 5 minutes.', 'While the pears are cooking, roll the dough out into a circle that is about an inch larger than the diameter of your pan. When the pears are done, remove the pan from the heat and carefully drape the dough over the pan. Taking care not to burn your fingers, tuck the edge of the dough along the side of the pan. If you have measured accurately, the dough should just fit with a bit extra to slip down into the sides. If you do what I usually do and roll it a bit too big, just squeeze it into the pan. Don't worry if the dough is a bit lumpy because this will be the underside of the tart when you are done. Place the pan in the oven and let it cook until the crust is lightly browned, 25 to 30 minutes.', 'Remove the pan from the oven and let the tart cool for 15 minutes or more. Place a large serving plate over the top of the pan. With oven mitts or pot holders, pick up the pan with the plate on top and quickly flip the pan over so that the tart inverts onto the plate. I recommend that you do this over a surface that is easy to clean (or the sink) because more than once a bit of caramel has oozed out of the side as I flip the pan. Serve warm or at room temperature.', 'If you make the tart in advance and would like to serve it warm, you can reheat it in a warm oven -- say 250 to 300 degrees -- just before serving.'

Pear Tarte Tatin

