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": "f10fb795ea4d4cc6aea7baef635d4f2b",
    "updated": "2025-04-22T07:38:21.474Z",
    "title": "Chocolate-Banana Cupcakes with Cocoa Meringue",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the cupcakes",
        "ingredients": [
          "water",
          "semi-sweet chocolate, cut into ½-inch chunks (or ¾ cup chocolate chips), 112 g, 560 calories",
          "all-purpose flour, 98 g, 325 calories",
          "cocoa powder, 5 g, 10 calories",
          "baking powder",
          "baking soda",
          "granulated sugar, 100 g, 375 calories",
          "ripe bananas (approximately 1% large bananas), 160 g, 142 calories",
          "2% greek yogurt, 180 g, 135 calories",
          "vanilla extract, 4 g, 12 calories",
          "1% fat milk, 60 ml, 27 calories",
          "extra-large egg, 80 calories",
          "extra-large egg yolks, 192 calories",
          "fine salt"
        ]
      },
      {
        "section": "For the meringue",
        "ingredients": [
          "egg whites at room temperature, 32 calories",
          "fine salt",
          "granulated sugar, 100 g, 375 calories",
          "cocoa powder, 5 g, 10 calories"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 340°F (170°C). Prepare a standard muffin tin by lining it with paper liners and lightly coating with nonstick baking spray. Place a pan filled with 1 cup of water on the oven's bottom rack to create a humid baking environment.",
      "In a small saucepan, combine the water and chopped chocolate. Heat over very low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth. Remove from the heat and allow to cool for about 5 minutes.",
      "In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda.  Add the granulated sugar and whisk to combine.  Process the bananas in a blender or food processor until completely smooth. Measure out ¾ cup of the pureed bananas.",
      "In a separate medium bowl, whisk together the Greek yogurt, vanilla extract, pureed bananas, milk, and the cooled chocolate mixture. Ensure the mixture is well combined and smooth. In another bowl, using an electric mixer fitted with the whisk attachment, beat the whole egg, egg yolks, and salt on high speed for approximately 2 minutes, until the mixture is thick and light. Gently fold the yogurt-chocolate mixture into the beaten eggs until just combined.",
      "Create a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in tough cupcakes. Use an ice cream scoop to portion the batter evenly into the prepared muffin cups, filling each about 90% full. Bake for approximately 25 minutes, or until the cupcakes are firm but not completely baked through.",
      "While the cupcakes bake, prepare the meringue: Ensure your mixing bowl and beaters are impeccably clean and free of any grease. Beat the egg whites with an electric mixer on low-medium speed until foamy. Add the salt and continue beating until soft peaks form. Gradually add the sugar, beating continuously until stiff, glossy peaks form. Gently fold in the sifted cocoa powder until just combined. Transfer the meringue to a pastry bag fitted with a small open-star tip.",
      "Remove the cupcakes from the oven. Pipe 5-7 meringue starbursts around the perimeter of each warm cupcake, and then pipe an additional starburst in the center. Return the cupcakes to the oven and bake for another 3-5 minutes. Avoid overbaking, which can lead to dry cupcakes. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Store leftover cupcakes in an airtight container in the refrigerator for up to 2 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]