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": "80b5b11684dc4af484eee82c87e47838",
    "updated": "2025-04-23T01:08:21.453Z",
    "title": "Kind-to-Cows Seitan & Quit-the-Cluck Seitan",
    "subtitle": null,
    "description": "These protein-rich seitan recipes are flavorful and versatile. Enjoy them as a quick dinner, on their own, or incorporated into other dishes. Freezing the cutlets allows for easy meal preparation.",
    "ingredients": [
      {
        "section": "For the Kind-to-Cows Seitan",
        "ingredients": [
          "vital wheat gluten",
          "chickpea flour",
          "granulated tapioca, such as let's do.. organic",
          "onion powder",
          "garlic powder",
          "ground black pepper",
          "vegetable broth, more if needed",
          "organic ketchup",
          "vegetable bouillon paste",
          "high heat neutral-flavored oil, for cooking"
        ]
      },
      {
        "section": "For the Quit-the-Cluck Seitan",
        "ingredients": [
          "vital wheat gluten",
          "chickpea flour",
          "nutritional yeast",
          "onion powder",
          "dried poultry seasoning",
          "garlic powder",
          "ground white pepper",
          "vegetable broth, more if needed",
          "no chicken bouillon paste, or",
          "olive oil",
          "high heat neutral-flavored oil, for cooking"
        ]
      },
      {
        "section": "For the Kind-to-Cows Seitan Cooking Broth",
        "ingredients": [
          "vegetable broth",
          "organic ketchup",
          "tamari",
          "liquid smoke",
          "ground black pepper",
          "toasted sesame oil"
        ]
      },
      {
        "section": "For the Quit-the-Cluck Seitan Cooking Broth",
        "ingredients": [
          "vegetable broth",
          "nutritional yeast",
          "dried poultry seasoning",
          "onion powder",
          "dijon mustard",
          "salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 300°F (150°C, or gas mark 2).",
      "In a medium bowl, combine all dry ingredients.",
      "In a measuring cup, combine all wet ingredients.",
      "Add the wet ingredients to the dry ingredients and mix well.",
      "Knead the mixture until a cohesive ball forms. If necessary, add a tablespoon of vital wheat gluten (9 g) or broth (15 ml) to achieve the right consistency.",
      "Divide the dough into six equal pieces.",
      "Place each portion of dough between two sheets of parchment paper.",
      "Roll out each portion into a cutlet no thicker than 2-inch (1.3 cm).",
      "Heat oil in a large skillet over medium-high heat. Cook the cutlets in batches for 3 to 5 minutes per side, until browned.",
      "To make the cooking broth, combine all broth ingredients in a 9 x 13 inch (22 x 23 cm) baking dish.",
      "Place the browned cutlets into the broth and cover the dish tightly with foil.",
      "Bake for 1 hour.",
      "Turn off the oven and leave the seitan in the oven for another hour.",
      "Let the seitan cool in the broth.",
      "Store the seitan and broth separately in airtight containers in the refrigerator for up to 3 days, or freeze for up to two months."
    ],
    "notes_ingredients": "• If the seitan shrinks while rolling, place it on a Silpat to maintain its shape and size. Allow it to rest and re-roll if needed.\n• For optimal texture, refrigerate (or freeze) the seitan before use.\n• Leftover broth can be frozen and used for the next batch of seitan.",
    "notes_instructions": "• For medallions or nuggets: Form 2 teaspoons (15 g) of dough into small, round patties, less than 4-inch (6 mm) thick and about 1½ to 2 inches (3.8 to 5 cm) across. Pan-fry in batches, then bake as directed above. You might need an extra tablespoon (15 ml) of oil. This will yield approximately 30 medallions (23 g each).\n• For braciola (large cutlets for stuffing and rolling): Divide the dough into four equal pieces. Roll each piece into a 6 x 8 inch (15 x 20 cm) rectangle. Pan-fry in batches, then bake as directed above, using a large roasting pan and 3 cups (705 ml) of broth instead of 2 cups (470 ml). Keep the other cooking broth ingredients and instructions the same. This will make 4 braciola-style cutlets (170 g each)."
  }
]