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": "d5c90f155ce64f6f901ea0a3b538ffed",
    "updated": "2025-04-23T01:42:15.388Z",
    "title": "Maple Dijon Tempeh Fingers",
    "subtitle": null,
    "description": "These tempeh fingers offer a delightful contrast in textures, boasting a crispy breading that encases tender, flaky tempeh. If vegan saltines are unavailable, finely crushed vegan breadcrumbs (approximately ¾ cup or 81g) or another crushed vegan cracker can be substituted.",
    "ingredients": [
      {
        "section": "FOR THE TEMPEH FINGERS",
        "ingredients": [
          "mild dijon mustard",
          "pure maple syrup",
          "olive oil",
          "garlic, grated or pressed",
          "pure lemon juice",
          "tamari",
          "tahini or cashew butter",
          "nutritional yeast",
          "tempeh, cut widthwise into (50.8 mm) (1.3 cm) fingers",
          "half a sleeve of vegan saltines (about 20 crackers, or ), finely crushed",
          "onion powder",
          "paprika",
          "dried basil",
          "fine sea salt",
          "ground black or white pepper",
          "nonstick cooking spray or oil spray"
        ]
      },
      {
        "section": "FOR THE DIPPING SAUCE",
        "ingredients": [
          "pure maple syrup",
          "mild dijon mustard",
          "vegan mayonnaise or unsweetened plain vegan yogurt"
        ]
      }
    ],
    "instructions": [
      "In an 8-inch (20 cm) square baking dish, whisk together the mustard, maple syrup, olive oil, garlic, lemon juice, tamari, tahini (or cashew butter), and nutritional yeast until well combined.",
      "Coat each tempeh finger thoroughly in the marinade, ensuring all sides and tips are covered.",
      "Cover the dish and refrigerate for a minimum of 2 hours, or up to overnight, flipping the tempeh fingers once halfway through.",
      "Reserve the leftover marinade for the dipping sauce.",
      "Preheat oven to 375°F (190°C, or gas mark 5).",
      "Line a large baking sheet with parchment paper.",
      "In a shallow bowl, mix the crushed saltines, onion powder, paprika, dried basil, salt, and pepper.",
      "Coat each tempeh finger generously in the crushed saltine mixture, pressing gently to ensure it adheres.",
      "Place the coated tempeh fingers on the prepared baking sheet.",
      "Lightly spray the tempeh fingers with cooking spray.",
      "Bake for 10 minutes.",
      "Flip the tempeh fingers, spray lightly with cooking spray again, and bake for an additional 10 minutes.",
      "Remove from the oven.",
      "While the tempeh fingers bake, prepare the dipping sauce. In a small bowl, whisk together the maple syrup, mustard, vegan mayonnaise (or yogurt), and the reserved marinade until thoroughly combined.",
      "Serve the tempeh fingers with the dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]