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": "cb28dcface6c42e18358f0842196fa17",
    "updated": "2025-05-18T02:14:27.915Z",
    "title": "Ginger-Miso Ramen",
    "subtitle": "Kabocha Squash, Avocado, Cabbage",
    "description": "One excellent quality of the winter squash kabocha (also known as Japanese pumpkin) is that its skin becomes silky when cooked, so peeling is unnecessary. If kabocha is unavailable, you can substitute peeled butternut squash, acorn squash, pumpkin, or even sweet potato. While kabocha is widely appreciated, cabbage remains an underrated vegetable with a surprisingly large yield from just one head. It is especially delightful in winter, when frost enhances its sweetness. This recipe features cabbage served in a rich, bright, gingery ramen broth, accompanied by savory slices of avocado. Alternatively, you may substitute the avocado with a soft-boiled egg if preferred.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "kabocha squash, seeded and cut into (19.05 mm) cubes (about 2 cups).",
          "vegetarian dashi",
          "scallions, green and white parts, thinly sliced",
          "neutral-tasting oil",
          "light-colored miso paste",
          "freshly grated ginger",
          "rice vinegar",
          "fine sea salt",
          "dried or fresh ramen noodles",
          "two (50.8 mm) squares toasted nori",
          "avocado, quartered and sliced into thin wedges",
          "thinly sliced green, savoy, or napa cabbage",
          "rayu, chili oil, or chili-bean oil, for serving",
          "togarashi blend (store-bought or homemade), for serving"
        ]
      }
    ],
    "instructions": [
      "Bring a pot of salted water to a boil. Reduce the heat to a simmer, add the squash, and cook until just tender, about 5 minutes.",
      "Remove the squash with a slotted spoon and set aside. Return the water to the stove.",
      "In a separate saucepan, bring the dashi to a gentle simmer.",
      "In a large glass or measuring cup (or the plastic container typically used with an immersion blender), combine the scallions, oil, miso, ginger, vinegar, and a few ladlefuls of the dashi. Puree the mixture using an immersion blender or regular blender. Pour this blended mixture back into the saucepan with the remaining dashi and bring to a gentle simmer. Add salt to taste, adjusting as needed, then keep covered over low heat until ready to assemble the ramen.",
      "Bring the water back to a boil. Add the noodles, using a strainer basket or pasta insert if available, and cook until tender—typically 4 to 7 minutes for dried noodles, or 60 to 90 seconds for fresh noodles. Lift the noodles out, reserving the cooking water, and rinse thoroughly under cold running water to remove excess starch. Briefly dunk the noodles back into the hot water to reheat. Divide the noodles evenly among four bowls.",
      "Just before serving, crisp the nori squares by briefly waving them over a gas flame until the edges curl, or by roasting under a broiler, turning occasionally. Slice the nori into thin strips with a sharp knife or crumble by hand.",
      "Distribute the squash, avocado, and cabbage over the noodles in each bowl. Ladle the hot broth over each serving, garnish with the nori, and serve. Offer condiments of your choice at the table."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]