Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en hi.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a8a32b64ff624d86ac7b8d9c8a42d0cd",
    "updated": "2025-04-23T22:10:12.430Z",
    "title": "Lemony Flounder with Creamy Cashew Alfredo and Zucchini Noodles",
    "subtitle": null,
    "description": "This dish features a rich and flavorful cashew Alfredo sauce that's surprisingly dairy-free.  Blended cashews create a luxuriously creamy texture, while nutritional yeast provides a cheesy flavor.  Paired with zucchini noodles and baked flounder, it's a complete and satisfying meal.",
    "ingredients": [
      {
        "section": "For the cashew Alfredo sauce",
        "ingredients": [
          "cashews",
          "unsweetened plain almond milk",
          "nutritional yeast",
          "paprika",
          "kosher salt",
          "juice of"
        ]
      },
      {
        "section": "For the flounder and zucchini ribbons",
        "ingredients": [
          "flounder fillets",
          "juice of",
          "kosher salt",
          "freshly ground black pepper",
          "olive oil",
          "shallot, sliced",
          "garlic, sliced",
          "zucchinis, spiralized or cut into ribbons",
          "frozen peas",
          "finely chopped fresh parsley leaves"
        ]
      }
    ],
    "instructions": [
      "To prepare the sauce:",
      "1. Soak the cashews in hot water for 30 minutes, then drain.",
      "2. Combine the softened cashews, almond milk, nutritional yeast, paprika, salt, and lemon juice in a blender or food processor. Blend until completely smooth. Set aside.",
      "To prepare the flounder and noodles:",
      "1. Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper.",
      "2. Coat both sides of the flounder fillets with lemon juice and season with salt and pepper. Place them on the prepared baking sheet and bake for 10 to 12 minutes, or until the fish is opaque and flakes easily with a fork.",
      "3. While the fish is baking, heat the olive oil in a large sauté pan over medium heat. Add the shallot, season with salt and pepper, and cook for 1 to 2 minutes. Add the garlic and cook for another 1 to 2 minutes.  Stir in the cashew Alfredo sauce.",
      "4. Once the sauce begins to bubble, add the zucchini ribbons and frozen peas. Cook and toss until heated through.",
      "5. Divide the zucchini noodles among four plates. Top each serving with a baked flounder fillet and garnish with fresh parsley."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Variation: This creamy Alfredo sauce also complements vegetable noodles with clams and mussels. Leftover sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to 4 months. Thaw overnight in the refrigerator or reheat gently in a pot over low heat.  Always refer to ingredient packaging for gluten-free information."
  }
]