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": "7d0d652c2ac04dd7a46c7d2b2dae0cce",
    "updated": "2025-04-24T00:30:15.793Z",
    "title": "Roasted Balsamic Beet & Shallot Tarts",
    "subtitle": "Beet and balsamic vinegar create a delightful flavor combination, enhanced by flaky puff pastry.  A touch of cream cheese adds extra richness.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beetroots (beets), peeled and sliced into 1 cm (9.525 mm) discs",
          "shallots, peeled and halved lengthways",
          "fresh thyme",
          "balsamic vinegar",
          "extra virgin olive oil",
          "sea salt and pepper",
          "rough puff pastry, or shop-bought vegan puff pastry",
          "walnuts",
          "\"cream cheese\"",
          "fresh rocket (arugula), to serve"
        ]
      },
      {
        "section": "For the pastry glaze",
        "ingredients": [
          "agave nectar",
          "extra virgin olive oil",
          "almond milk"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 180°C (350°F) and line two baking trays with greaseproof paper.",
      "Arrange the beetroot slices, shallots, and thyme on one of the prepared baking trays.",
      "Drizzle with balsamic vinegar and olive oil, then season with salt and pepper.",
      "Toss to coat the vegetables evenly, then bake for 30-35 minutes, until tender.",
      "While the vegetables roast, prepare the pastry.  Two large tarts are recommended.",
      "Roll the pastry into a large rectangle, approximately 3mm (1/8 inch) thick.",
      "Cut the pastry into two rectangles, roughly 15 x 20cm (6 x 8 inches).",
      "Place the pastry rectangles onto the second baking tray.  Using a sharp knife, lightly score a border approximately 2cm (¾ inch) from the edge of each rectangle.",
      "Prick the pastry inside the border with a fork.",
      "About halfway through the vegetable roasting time, place the pastry in the oven on the shelf below the vegetables. Bake for 8-10 minutes, or until the border puffs up.",
      "Once the pastry and vegetables are cooked, carefully arrange the roasted beetroot and shallots within the bordered pastry. Sprinkle with walnuts and cream cheese.",
      "In a small bowl, combine the agave nectar, olive oil, and almond milk for the glaze. Brush the glaze over the pastry border.",
      "Return the tarts to the oven for an additional 10 minutes, or until golden brown.",
      "Serve garnished with fresh rocket."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]