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": "216ef4d1d0184ef691d1a91328dfb953",
    "updated": "2025-04-24T01:19:59.939Z",
    "title": "Vegan Quiches",
    "subtitle": "A delicious vegan version of a family favorite quiche. This recipe uses a clever combination of tofu, soy cream, and gram flour to achieve an egg-like texture.  Store-bought vegan shortcrust pastry can be used for convenience.",
    "description": "",
    "ingredients": [
      {
        "section": "FOR THE PASTRY",
        "ingredients": [
          "plain (all-purpose) flour, plus extra for dusting",
          "salt",
          "vegan spread",
          "nutritional yeast (optional)",
          "non-dairy milk"
        ]
      },
      {
        "section": "FOR THE QUICHE FILLING",
        "ingredients": [
          "firm block tofu, all water removed",
          "chickpea (gram) flour",
          "soy/oat cream or milk",
          "nutritional yeast (optional)",
          "roasted garlic powder",
          "turmeric",
          "tahini",
          "sea salt",
          "ground pepper"
        ]
      },
      {
        "section": "FOR THE FLAVOURINGS",
        "ingredients": [
          "rapeseed oil",
          "leek, finely chopped",
          "garlic cloves, crushed",
          "\"bacon\", sliced into lardons (optional)",
          "handful of pitted olives",
          "handfuls of baby spinach",
          "cherry tomatoes, halved"
        ]
      },
      {
        "section": "TO SERVE",
        "ingredients": [
          "handful of fresh rocket (arugula)"
        ]
      }
    ],
    "instructions": [
      "Begin by making the pastry. Combine the flour, salt, vegan spread, and optional nutritional yeast in a mixing bowl.  Use your fingers to rub the spread into the dry ingredients until the mixture resembles breadcrumbs.",
      "Add just enough non-dairy milk to form a dough, ensuring all dry ingredients are incorporated. Knead lightly for two minutes. Wrap the dough in plastic wrap and refrigerate for approximately 20 minutes.  Alternatively, use store-bought vegan or gluten-free shortcrust pastry.",
      "While the pastry chills, prepare the flavourings and preheat the oven to 180°C (350°F). Grease individual 10cm (4in) tart pans, or a single 25cm (10in) loose-bottomed tart pan. Remove the chilled pastry from the refrigerator.",
      "In a blender, combine all the quiche filling ingredients and process until smooth and creamy. Set aside.",
      "On a lightly floured surface, roll out the pastry to about 3mm (⅛in) thickness, ensuring it's large enough to line the chosen tart pan(s). Carefully transfer the pastry to the pan(s) using the rolling pin. Press the pastry into the pan, ensuring it covers the bottom and sides evenly. Trim any excess pastry.",
      "Line the pastry case(s) with parchment paper and fill with baking beans or rice. Bake for 10 minutes. Remove the paper and beans, and bake for another 5 minutes, or until the pastry is lightly golden.",
      "While the pastry is baking, heat the rapeseed oil in a frying pan over medium heat. Sauté the leek, garlic, and optional \"bacon\" lardons for 4-5 minutes until softened. Transfer to a bowl and combine with the olives and spinach. Gently fold in the creamy quiche mixture.",
      "Remove the pre-baked pastry from the oven. Pour the quiche filling into the pastry case(s) and smooth the top. Arrange the halved cherry tomatoes on top.",
      "Reduce the oven temperature to 160°C (325°F). Bake the quiches on the bottom oven rack for 30-35 minutes, or until the filling is set. Serve warm or cold, garnished with fresh rocket (arugula)."
    ],
    "notes_ingredients": "Gluten-free pastry can be substituted.",
    "notes_instructions": ""
  }
]