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: '1 cup butter, softened', '4 cups confectioners' sugar', '1 can (14 ounces) sweetened condensed milk', '1 teaspoon vanilla extract', '3 cups sweetened shredded coconut', '2 cups chopped pecans, toasted', '6 cups (36 ounces) semisweet chocolate chips', '1/4 cup shortening',<sep> directions: 'In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.', 'Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined', '. Refrigerate 30 minutes longer.', 'In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.', 'Store in an airtight container in the refrigerator.', 'Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.'
Martha Washington Candy

ingredients: '1 pound fava beans frozen', '2/3 cup olive oil', '1 onion medium, finely chopped', '6 cloves garlic minced', '2 bay leaves', '1 red chili long, finely sliced', '1/4 cup champagne vinegar or cider vinegar', '4 lamb leg steaks', '3 tablespoons mint leaves finely chopped',<sep> directions: 'Blanch beans in boiling water for 1 min; drain and refresh in iced water. Pop out of skins and set aside.', 'In a small saucepan, heat oil over low heat. Add onion, garlic, bay leaves, and chili and season well. Cook for 15 mins, or until onions are soft but not browned. Remove from heat and add vinegar. Discard bay leaves. Set aside.', 'Grill, broil, or pan-sear lamb over high heat until cooked to your liking. Add beans and mint to onions, stir to combine, then spoon over lamb.'
Grilled Lamb Chops With Fava Bean Vinaigrette