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": "582a6f538aa24c5d82c0a095be86a734",
    "updated": "2025-05-19T02:12:10.607Z",
    "title": "Radish Cake with Chinese Sausage",
    "subtitle": "蘿蔔糕",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "white radish",
          "rice flour",
          "dried shiitake mushrooms",
          "maïzenaⓡ.",
          "chinese sausages",
          "spring onions (scallions), chopped",
          "level tsp salt",
          "level tsp sugar",
          "black pepper",
          "vegetable oil, for cooking"
        ]
      }
    ],
    "instructions": [
      "Rehydrate the shiitake mushrooms in a bowl of hot water, ideally the day before.",
      "Peel and grate the daikon, then brown it in a large dry frying pan (skillet), stirring occasionally. This will allow some of the water to evaporate. Transfer to a bowl and leave to cool.",
      "Blanch the sausages in boiling water for 3 minutes, then strain.",
      "When the shiitake mushrooms are soft, remove the hard parts and chop finely. Dice the sausages. In the same frying pan, heat up 3 tablespoons of oil. Brown the mushrooms and the sausage for 5 minutes. Set aside.",
      "Season the radish with the salt and sugar. Add a generous amount of pepper. Add the rice flour and MaïzenaⓇ and mix well. Add the garnish (mushrooms, sausages, and spring onions) and stir. The mixture should be soft but not runny or hard. If it is too runny, add a little rice flour. If it is hard, this may mean the daikon is old, in which case add a little water.",
      "Moisten a clean, thin dish towel and use it to line a 19 cm (7½ in) bamboo basket, or a baking tin if you don't have one. Steam for 40 minutes (from the point at which the water comes to the boil).",
      "Check if the cake is cooked by pricking it with a cocktail stick (toothpick): the centre should be firm. Leave to cool slightly before turning it over to remove it from the tin. Leave to cool completely before cutting into slices. Ideally, cover with cling film (plastic wrap) and chill overnight.",
      "The next day, heat some oil in a frying pan. Cut the cake into 1 cm (½ in) slices and brown for 3-4 minutes on each side. Serve with some sriracha sauce.",
      "You can eat the cake as soon as it is cooked if you prefer, but traditionally it is fried until golden brown first."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]