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": "91a7a5b4ae454b36a5736f68098a7ba8",
    "updated": "2025-04-25T13:56:14.378Z",
    "title": "Creamy mac 'n' cheese",
    "subtitle": "The ultimate american comfort food",
    "description": "Mac 'n' cheese is often regarded as the quintessential American comfort dish, and nothing compares to the richness of homemade mac 'n' cheese over its boxed or frozen counterparts. In this recipe, I will guide you through the process of creating a dairy-free, gluten-free roux. This roux serves as the foundation for a creamy sauce, which is key to achieving the desired creaminess of your mac 'n' cheese.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "brown rice penne",
          "rice milk",
          "olive oil",
          "grated yellow onion",
          "superfine brown rice flour",
          "bay leaf",
          "cayenne pepper",
          "white pepper",
          "ground nutmeg",
          "salt",
          "dijon mustard",
          "freshly ground pepper",
          "shredded daiya vegan cheddar"
        ]
      }
    ],
    "instructions": [
      "1. Bring a large pot of water to a boil and cook the pasta according to the package instructions until tender. Drain and set aside.",
      "2. Preheat the broiler on high.",
      "3. While the pasta is cooking, heat the rice milk in a saucepan until hot but not boiling. Set aside.",
      "4. In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, for 2 minutes. Then, add the brown rice flour and cook, stirring, for 2 additional minutes until golden. Be careful not to burn it; it's fine if it clumps slightly. This is your roux.",
      "5. Gradually whisk in the rice milk, ensuring it becomes smooth. Incorporate the bay leaf, a generous pinch of cayenne pepper, white pepper, and nutmeg. Stir in the salt and mustard, then bring the mixture to a simmer. Lower the heat and cook, stirring continuously, until the sauce thickens and becomes creamy, which should take about 4 minutes. Whisk again to smooth out any lumps if needed. Add a few turns of pepper, then mix in 1 cup of the vegan cheddar until melted, approximately 4 minutes. Remove from heat.",
      "6. Combine the cooked pasta with the cheese sauce, stirring thoroughly.",
      "7. Lightly coat the bottom of an 8 by 8-inch baking dish with olive oil. Pour in the pasta mixture and top with the remaining vegan cheddar. Place under the broiler for 5 minutes, until the cheese is melted and begins to brown. Take out of the oven and allow to rest for 10 minutes before serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]