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": "5806cffd84704dc9a0e441904efbc761",
    "updated": "2025-04-24T02:34:52.535Z",
    "title": "Asparagus and Tofu Quiche",
    "subtitle": "This quiche offers a delightful combination of flavors and textures. The simple pastry crust is filled with tender green and white asparagus, silken tofu, and a creamy soy-based filling, making it a satisfying and luxurious meal.",
    "description": null,
    "ingredients": [
      {
        "section": "For the pastry",
        "ingredients": [
          "all-purpose flour, plus extra for dusting",
          "sea salt",
          "vegan margarine, plus extra for the lunchbox",
          "sugar"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "white asparagus spears",
          "green asparagus spears",
          "large or mild red chiles",
          "z (300g) silken tofu",
          "soy cream, or other plant-based cream",
          "heaped tsp cornflour",
          "olive oil",
          "dried oregano",
          "dried basil",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the pastry. Combine the flour and salt in a mixing bowl. Cut in the vegan margarine until the mixture resembles breadcrumbs.",
      "Add the sugar and 8 tablespoons of water. Mix with a knife until the dough forms clumps and pulls away from the sides of the bowl.",
      "Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour.",
      "To prepare the filling, trim the woody ends from both the white and green asparagus spears. Peel the bottom third of the green asparagus.",
      "Cut the chili pepper(s) in half lengthwise, remove the seeds, and slice into thin strips.",
      "Preheat the oven to 350°F (180°C). Grease an 11-inch (28cm) springform pan.",
      "On a lightly floured surface, roll out the chilled pastry to a size large enough to fit the springform pan. Carefully transfer the pastry to the pan, pressing it gently into the bottom and up the sides.",
      "In a bowl, combine the silken tofu, soy cream, cornflour, olive oil, oregano, and basil. Mix until smooth and creamy. Season with salt and pepper to taste.",
      "Pour the tofu mixture into the pastry crust. Arrange the asparagus spears and chili strips in an alternating pattern over the filling.",
      "Bake the quiche in the preheated oven for 25-30 minutes, or until the crust is golden brown.",
      "Allow the quiche to cool slightly in the pan before removing the sides. Cut into slices and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]