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": "0e9133ee4e1c4591a271c8c263fda874",
    "updated": "2025-04-20T22:16:39.630Z",
    "title": "Yuca Crackers",
    "subtitle": "AIP, Paleo, Vegan",
    "description": "These crispy yuca crackers are a fantastic snack.  Initially, I envisioned making a large batch and storing them for easy access, thinking they'd be perfect for lunchboxes and after-school snacks. While this plan worked briefly, the crackers proved too popular!  They vanished quickly.  My advice? Make a truly massive batch and store them somewhere safe.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(816 g) fresh or frozen 3 x (25.4 mm) yuca sticks (deveined)",
          "extra virgin olive oil",
          "salt",
          "garlic powder",
          "dried basil"
        ]
      }
    ],
    "instructions": [
      "Optional: Soak the yuca in a large bowl of water for a couple of hours, then drain and rinse.",
      "Boil the yuca in a large pot with ample water until easily pierced with a fork (about 5 minutes after boiling). Avoid overcooking to prevent sogginess. Drain and measure out 750 grams of cooked yuca. (Leftover yuca can be air-fried, pan-fried, added to soups, stews, salads, or frozen for later use.)",
      "While still warm, combine the 750g of yuca, olive oil, salt, garlic powder, and basil in a food processor. Process until a smooth dough forms (processing time may vary).",
      "Wrap the dough in plastic wrap and refrigerate overnight.",
      "Preheat oven to 350°F (175°C). Place a silicone baking mat on a clean work surface.",
      "Place the chilled dough on the mat and cover with parchment paper. Roll out the dough very thinly, almost translucent.",
      "Using a pastry cutter wheel, score the dough into approximately 2 x 5-inch rectangles. (Baking as a solid sheet is acceptable if you don't have a pastry cutter.)",
      "Transfer the silicone mat to a baking sheet and bake for 15 minutes, or until the dough easily releases from the mat and is lightly golden.",
      "Carefully flip the cracker sheet and bake for another 15 minutes, until crisp, dry, and light brown.",
      "Let the crackers cool completely on the baking sheet before breaking them along the scored lines (or into rough pieces). Store in an airtight container or glass jar."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The fresh yuca dough is quite sticky. Refrigerating it overnight makes it much easier to work with, so plan accordingly."
  }
]