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": "c0545cabfc0d42b4ac685be26a698358",
    "updated": "2025-04-23T01:36:05.140Z",
    "title": "Pecan-Crusted Seitan Cutlets with Brussels Sprouts",
    "subtitle": "These crispy seitan cutlets offer a delightful crunch and satisfying protein, paired with flavorful Brussels sprouts. A perfect meal for any occasion.",
    "description": null,
    "ingredients": [
      {
        "section": "FOR THE CUTLETS",
        "ingredients": [
          "unsweetened plain vegan milk",
          "vegan mayonnaise",
          "dijon mustard",
          "fine sea salt, plus a pinch",
          "ground black pepper, plus a pinch",
          "plus 2 tablespoons (63 g) pecan halves, ground",
          "panko crumbs",
          "onion powder",
          "(each 4 ounces, or ) seitan cutlets",
          "high heat neutral-flavored oil, for cooking"
        ]
      },
      {
        "section": "FOR THE BRUSSELS SPROUTS",
        "ingredients": [
          "olive oil",
          "brussels sprouts, very thinly sliced",
          "vegetable broth",
          "dijon mustard",
          "grated carrots",
          "salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Prepare the cutlets: In a shallow bowl, whisk together the vegan milk, mayonnaise, Dijon mustard, a pinch of salt, and a pinch of pepper.",
      "On a separate plate, combine the ground pecans, panko crumbs, onion powder, the remaining salt, and the remaining pepper. Mix well.",
      "Line a baking sheet with parchment paper.",
      "To coat the cutlets, use one hand for the wet ingredients and the other for the dry. Dip each cutlet into the milk mixture, then dredge it thoroughly in the pecan mixture.",
      "Place the coated cutlets on the prepared baking sheet.",
      "Chill for at least 15 minutes, or up to 8 hours. This helps the coating adhere during cooking.",
      "To cook: Heat a thin layer of oil in a large, heavy-bottomed skillet over high heat.",
      "Cook the cutlets for 5 to 7 minutes per side, until golden brown and cooked through.",
      "Prepare the Brussels sprouts: Heat the olive oil in a large skillet over medium-high heat.",
      "Add the sliced Brussels sprouts and cook for 6 to 8 minutes, stirring occasionally, until tender and slightly charred.",
      "In a small bowl, whisk together the vegetable broth and Dijon mustard.",
      "Remove the skillet from the heat but keep it on the burner. Stir in the broth mixture and grated carrots. Allow any remaining liquid to evaporate or be absorbed by the sprouts.",
      "Season the Brussels sprouts with salt and pepper to taste.",
      "To serve, divide the Brussels sprouts between two plates and top each serving with a pecan-crusted seitan cutlet."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]