Update data/train-74760259-ea77-4486-a7d7-8987c4a407d2.json

data/train-74760259-ea77-4486-a7d7-8987c4a407d2.json

@@ -1,2 +1,2 @@
 {"name": "Stuffed mushrooms with cheese ", "time": "20", "creator": "Mishka", "category": "Other", "diff": "Easy", "description": "Mushroom stuff with a mixture of cheese ,corn peppers ,salt ,green chillies ", "ingredients": ["Button mushroom", "Cheese", "Sweet corn", "Crushed pepper", "Salt", "Coriander", "Finely chopped green chillies", "Butter"], "instructions": "First clean the mushrooms and remove the stems and keep it aside. Meanwhile make a mixture of grated cheese,pepper,salt,boiled sweet corn (make sure it is chopped),add the green chillies and stuff this mixture in the mushrooms.Heat up the pan and add butter to it. Grease it throughout the pan and put the mushrooms in it.Then cover using the lid and let it cook for a few minutes. Make sure they are cooked and voila !! Stuffed Mushrooms is ready!!"}
-{"name": "Dosa batter", "time": "20 mins", "creator": "Shradha Raninga", "category": "Indian", "diff": "Medium", "description": "This dosa batter is a tried and tested recipe, which needs atleast 4 hours of soaking. Once grinned the batter needs to be kept for fermentation for 10-12 hours. And there you go your home made dosa batter is ready which can be used to make different types of dosa, uttapam, appe.", "ingredients": ["2 cups rice", "2 cup parboiled/idli rice", "1 cup split black lentils", "1.5 tbsp fenugreek seeds", "3.5 tbsp thick beaten rice/poha"], "instructions": "1. Wash"}
+{"name": "Dosa batter", "time": "20 mins", "creator": "Shradha Raninga", "category": "Indian", "diff": "Medium", "description": "This dosa batter is a tried and tested recipe, which needs atleast 4 hours of soaking. Once grinned the batter needs to be kept for fermentation for 10-12 hours. And there you go your home made dosa batter is ready which can be used to make different types of dosa, uttapam, appe.", "ingredients": ["2 cups rice", "2 cup parboiled/idli rice", "1 cup split black lentils", "1.5 tbsp fenugreek seeds", "3.5 tbsp thick beaten rice/poha"], "instructions": "Wash the lentil & fenugreek well & soak in enough water for 4-6 hours.Wash the rice, parboiled rice & thick beaten rice well & soak in enough water for 4-6 hours. Drain the lentil and blend in the mixer using 1 cup water to make smooth paste. Remove in a deep pan. (Fermentation makes the batter rise so deep utensil is a must. Drain the rice and blend in the mixer using 1 cup water to make smooth paste. Add the paste to the lentil paste. Add salt to taste and mix well. Leave the batter to ferment in a warm place for 10-12 hours. Mix well and use. One could add some water to get the nice flowing consistency only if needed. This batter has a shelf life for 5 days when refrigerated."}