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": "7a418d296bae4ae38aa08034fd9470bd",
    "updated": "2025-05-18T05:56:23.477Z",
    "title": "Sriracha-Lime Tofu Salad Bowl",
    "subtitle": null,
    "description": "This light and easy bowl transforms tofu from bland to bold, showing that vegetarian bowls can burst with flavor. Napa cabbage, scallions, red bell pepper, bean sprouts, and shredded carrot create a crisp, slaw-like base. The Pan-Seared Tofu, prepared by pressing to remove excess moisture before browning in a hot nonstick skillet, results in pieces that are creamy inside with a slightly crispy outside. Fresh cilantro and sweet, aromatic Thai basil add herbal highlights. The star of the dish is the dressing: a vibrant blend of lime juice, honey, fish sauce, sriracha, fresh ginger, and olive oil combining spicy, sweet, and sour elements. The vinaigrette and vegetable mix can be stored separately in the refrigerator for up to 24 hours, making it an easy lunch to assemble. Serve with extra lime wedges and sriracha for those who like an extra kick.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "napa cabbage, cored and shredded (6 cups).",
          "scallion, sliced thin",
          "sriracha-lime vinaigrette, divided",
          "pan-seared tofu",
          "carrot, peeled and shredded",
          "red bell pepper, stemmed, seeded, and sliced thin",
          "bean sprouts",
          "fresh cilantro leaves",
          "chopped fresh thai basil",
          "lime wedges",
          "sriracha"
        ]
      }
    ],
    "instructions": [
      "Combine cabbage and scallion with half of the vinaigrette, tossing to coat evenly. Season with salt and pepper to taste.",
      "Distribute the mixture into individual serving bowls, then layer with tofu, carrot, bell pepper, bean sprouts, cilantro, and basil.",
      "Drizzle the remaining vinaigrette over the assembled bowls.",
      "Serve with lime wedges and sriracha on the side."
    ],
    "notes_ingredients": "If you don't have Thai basil, fresh mint or regular basil are good alternatives.\nTo add a meat option, substitute tofu with Pan-Seared Flank Steak or Sautéed Shrimp.",
    "notes_instructions": null
  }
]