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": "f971162e43eb47d88a44efb53e4925fc",
    "updated": "2025-04-23T01:52:55.640Z",
    "title": "Mushroom and Cashew Mini Pies",
    "subtitle": null,
    "description": "Hemp powder offers a slightly green tint, a boost of protein, and a subtle earthy flavor. If you can't find hemp powder, substitute an equal amount of whole wheat pastry flour. The protein content will be slightly less, but the pies will remain delicious.",
    "ingredients": [
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "scant cup (210 g) creamy cashew baking spread",
          "minced rehydrated dried mushrooms of choice",
          "chopped fresh parsley",
          "minced red onion",
          "nutritional yeast",
          "garlic, grated or pressed",
          "fine sea salt",
          "ground nutmeg",
          "ground black or white pepper"
        ]
      },
      {
        "section": "FOR THE CRUSTS",
        "ingredients": [
          "nonstick cooking spray",
          "whole wheat pastry flour",
          "hemp powder",
          "scant ½ teaspoon fine sea salt",
          "cashew butter",
          "neutral-flavored oil",
          "plus 2 tablespoons (90 ml) cold unsweetened plain vegan milk, as needed"
        ]
      }
    ],
    "instructions": [
      "To prepare the filling: In a medium bowl, thoroughly combine all ingredients with a spoon.",
      "Set aside while you make the crusts.",
      "To prepare the crusts: Preheat oven to 350°F (180°C, or gas mark 4).",
      "Lightly coat a 24-cup mini muffin tin with cooking spray.",
      "Combine the flour, hemp powder, and salt in a large bowl.",
      "In a separate small bowl, mix together the cashew butter and oil.",
      "Using a fork, incorporate the cashew butter mixture into the dry ingredients.",
      "Gradually add 1/4 cup (60 ml) of the milk, stirring until crumbs begin to form. Add an additional tablespoon (15 ml) of milk at a time, if necessary, until the dough comes together.",
      "The dough should hold its shape when pinched but not be overly wet or dry.",
      "Press a generous 1½ teaspoons of dough into each muffin cup, forming a small crust along the bottom and sides.",
      "Fill each crust with 2 generous teaspoons of filling, smoothing the tops.",
      "Bake for 22 minutes, or until the tops are firm and lightly golden.",
      "Remove from the muffin tin, transfer to a wire rack, and serve warm or at room temperature.",
      "Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (170°C, or gas mark 3) oven for approximately 15 minutes, or until warmed through."
    ],
    "notes_ingredients": "If hemp powder is unavailable, substitute the same amount of whole wheat pastry flour.",
    "notes_instructions": null
  }
]