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": "32eb2ba52b4a4d83b39912095758503b",
    "updated": "2025-04-23T00:35:31.076Z",
    "title": "Shishito Peppers with Peanut-Tofu Sauce",
    "subtitle": "Quick and Easy Gluten-Free Option",
    "description": "Shishito peppers are small, thin-skinned Japanese peppers known for their surprising heat: while most are mild, about one in ten packs a punch. These seasonal peppers can sometimes be found in specialty stores or farmers' markets. Padron peppers offer a suitable alternative.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-firm silken tofu, drained",
          "smooth or chunky peanut butter",
          "seasoned rice vinegar",
          "tamari",
          "garlic powder",
          "onion powder",
          "ginger powder",
          "sriracha, or taste",
          "olive oil",
          "shishito peppers (about 20 peppers)",
          "minced scallion",
          "chopped dry-roasted peanuts",
          "toasted sesame seeds",
          "coarse sea salt, for sprinkling"
        ]
      }
    ],
    "instructions": [
      "In a small blender, combine the tofu, peanut butter, rice vinegar, tamari, garlic powder, onion powder, and ginger powder.",
      "Blend until the mixture is completely smooth.",
      "Incorporate sriracha to your liking and blend once more.",
      "Heat the olive oil in a large skillet over medium-high heat.",
      "Cook the shishito peppers for 4 to 6 minutes, turning them occasionally, until they develop some blisters and black spots.",
      "Remove the peppers from the skillet and place them on a plate. Drizzle generously with the prepared sauce, reserving some extra for dipping or serving on the side.",
      "Garnish with minced scallions, chopped peanuts, toasted sesame seeds, and a sprinkle of coarse sea salt."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The recipe often yields extra tofu sauce.  Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. This versatile sauce makes a delicious salad dressing, a great topping for steamed vegetables like broccoli, a flavorful addition to rice bowls, or a quick sauce for peanut noodles."
  }
]