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": "f00088f4fc634441b97698bc293d6d87",
    "updated": "2025-04-25T14:05:58.417Z",
    "title": "Kasha varnishkas",
    "subtitle": "A traditional eastern european dish that embodies jewish comfort food.",
    "description": "This dish is rich in fiber and contains healthy carbohydrates, along with protein-dense buckwheat and quinoa, offering a nutritious dining option.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "golden flaxseed meal",
          "hot water",
          "buckwheat groats (kasha)",
          "olive oil",
          "diced yellow onion",
          "sliced  or chopped mushrooms ",
          "garlic, finely minced  or pressed ",
          "vegetable broth",
          "salt and freshly ground pepper",
          "gluten-free corn/quinoa mini shells  or other small short pasta of your choice ",
          "earth balance soy-free buttery spread  or olive oil ",
          "balsamic vinegar",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "In a bowl, mix the flaxseed meal and hot water, whisking until well combined. Allow it to sit for about a minute to thicken. Then, add the buckwheat groats, tossing to ensure they are coated.",
      "In a heavy skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the buckwheat groats, pressing them down to create a single layer so they can brown slightly. Cook, stirring frequently and pressing down occasionally, for 4 minutes, or until the buckwheat is toasted and aromatic, and the grains have separated. Remove from heat and set aside.",
      "Bring a pot of water to a boil over high heat.",
      "In a large Dutch oven or heavy pot, warm the remaining 3 tablespoons of olive oil over medium-high heat. Add the onion and mushrooms, sautéing for 4 minutes and stirring often until they begin to brown. Then add the garlic and continue cooking for an additional minute, stirring a few times. Pour in the broth along with a generous pinch of salt and several turns of pepper, bringing it to a boil. Incorporate the buckwheat into the broth, reduce the heat to low, cover, and let it simmer for 14 minutes, until the buckwheat becomes tender.",
      "While that simmers, cook the pasta according to the package directions. Drain it, then toss with the buttery spread. Combine this with the cooked buckwheat in the pot. Add balsamic vinegar and cook over medium heat, stirring for 2 minutes, until the flavors meld and the vinegar mellows. Fold in the parsley, and adjust the salt and pepper as needed."
    ],
    "notes_ingredients": "Replaced bow-tie pasta with small corn/quinoa shells. Used a mixture of flaxseed meal and hot water as a substitute for egg when toasting the kasha. Used olive oil instead of chicken fat to maintain a vegan and healthy dish.",
    "notes_instructions": ""
  }
]