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": "0d6a72948d614fef80943c875b14979a",
    "updated": "2025-04-23T00:18:04.193Z",
    "title": "Mushroom and Bean Spread",
    "subtitle": "Soy-Free, Potentially Gluten-Free",
    "description": "This savory and umami-rich spread features the earthy flavors of mushrooms and the heartiness of beans.  Enjoy its slightly chunky texture on whole-grain bread or crackers for a satisfying and protein-packed snack.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(0.88 ounces, or , each) dried mushroom mix of choice",
          "vegetable broth, boiling",
          "toasted sesame oil",
          "garlic, grated or pressed",
          "sun-dried tomato halves",
          "dried oregano",
          "red pepper flakes",
          "cooked chickpeas or cannellini beans",
          "tahini",
          "olive oil",
          "liquid from jar of capers",
          "fresh lemon juice",
          "onion powder",
          "capers, drained and minced",
          "salt and pepper"
        ]
      }
    ],
    "instructions": [
      "Rinse the dried mushrooms briefly and place them in a medium bowl.",
      "Pour the boiling vegetable broth over the mushrooms and let them soak for 20 minutes.",
      "Gently squeeze out the excess liquid from the rehydrated mushrooms, reserving the liquid.",
      "Heat the sesame oil in a large skillet over medium-high heat.",
      "Add the garlic, sun-dried tomatoes, mushrooms, oregano, and red pepper flakes to the skillet.",
      "Reduce the heat to medium and cook for about 6 minutes, stirring occasionally, until the mixture is fragrant and lightly browned.",
      "Combine the cooked mushrooms, chickpeas (or cannellini beans), tahini, olive oil, caper liquid, lemon juice, and onion powder in a food processor.",
      "Pulse the mixture until it reaches a slightly chunky consistency.",
      "Add the minced capers and pulse a few more times to incorporate them evenly.",
      "If the spread seems too thick, gradually add the reserved mushroom soaking liquid, 1 tablespoon at a time, until the desired consistency is achieved.",
      "Season with salt and pepper to taste.",
      "Transfer the spread to an airtight container and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.",
      "Store leftover spread in the refrigerator for up to 4 days.",
      "If the spread thickens after refrigeration, add more of the reserved mushroom liquid and stir well."
    ],
    "notes_ingredients": "",
    "notes_instructions": "The reserved mushroom soaking liquid can be stored in an airtight container in the refrigerator for up to 1 week and used as a substitute for vegetable broth in other recipes."
  }
]