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": "dc3695b85a894eed984982f4fd52f005",
    "updated": "2025-05-18T02:40:02.167Z",
    "title": "Ginger-Scallion Rice Bowl",
    "subtitle": "Grilled Tofu, Marinated Cucumbers, Crisp Lettuce",
    "description": "This ginger-scallion sauce is easy to prepare by processing all the ingredients together. It serves both as a marinade for the grilled tofu and as a flavorful condiment for the finished dish, infusing a balanced sweet and spicy taste throughout. Leftover sauce pairs wonderfully with soba noodles. The tofu is complemented by a simple cucumber salad and crisp shredded lettuce, providing a pleasing contrast of textures and refreshing juiciness. When stored separately, leftovers keep very well.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "scallions (8 to (283.495 g)), white and green parts trimmed, cleaned, and sliced roughly into 1- to (50.8 mm) pieces",
          "heaping tablespoons coarsely minced fresh ginger",
          "plus 1½ teaspoons rice vinegar",
          "garlic cloves, coarsely chopped",
          "sugar",
          "soy sauce",
          "fine sea salt",
          "freshly ground black pepper",
          "scant 1/4 teaspoon red pepper flakes",
          "neutral-tasting oil",
          "one 14 ounce container firm tofu, sliced and pressed dry",
          "kirby cucumbers",
          "toasted sesame oil",
          "toasted sesame seeds",
          "freshly cooked white or brown rice or mixed grains",
          "shredded crisp lettuce, such as butter leaf, boston, romaine, or iceberg",
          "frizzled shallots"
        ]
      }
    ],
    "instructions": [
      "Combine the scallions, ginger, 2 tablespoons of the vinegar, garlic, sugar, soy sauce, ½ teaspoon of the salt, black pepper, and red pepper flakes in a food processor.",
      "Pulse until a coarse paste forms.",
      "Add the neutral-tasting oil and pulse a few more times.",
      "Taste the sauce and adjust the seasoning if needed.",
      "Place the tofu in a rectangular pan or a resealable bag.",
      "Pour half of the ginger-scallion sauce over the tofu, gently turning it to ensure it is well coated.",
      "Let it marinate for at least 30 minutes, or up to several hours, covered in the refrigerator.",
      "Reserve the remaining sauce for serving.",
      "If desired, peel the cucumbers and slice them in half lengthwise.",
      "Scoop out the seeds with a spoon, then cut the cucumbers on the bias into wedges about 1/4 inch thick.",
      "In a small bowl, mix the cucumber slices with the remaining 1½ teaspoons vinegar, 1/4 teaspoon salt, toasted sesame oil, and sesame seeds.",
      "Heat one side of the grill to medium-high and oil the grates.",
      "Place the marinated tofu on the grill.",
      "Cook undisturbed for 4 to 6 minutes to develop grill marks, then carefully flip to cook the other side.",
      "Remove the tofu and transfer it to a plate.",
      "To serve, divide the rice evenly among four bowls.",
      "Top each bowl with grilled tofu and marinated cucumbers.",
      "Add a handful of shredded lettuce and one heaping tablespoon of the reserved ginger-scallion sauce to each bowl, then garnish with frizzled shallots."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Pressing tofu improves its texture by removing excess water. This water is often replaced by a flavorful marinade. You can press the entire block or slice it into rectangles or squares first. For most recipes, slicing into thin rectangles increases the surface area for better crisping and caramelization. Ensure the pieces are of even thickness. Lay a clean kitchen towel on a cutting board, place the tofu in the center of one half of the towel, and fold the other half over it. Set a baking sheet or a 9-by-13-inch pan on top, then weigh it down with a heavy object such as a cast-iron skillet or cans. Press the tofu for anywhere from 20 minutes to several hours—the longer it is pressed, the drier and firmer it becomes."
  }
]