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": "85df8df6833b426a89fcd062d7f8a907",
    "updated": "2025-04-24T02:44:21.554Z",
    "title": "Soba Noodle Summer Rolls with Tofu and Cilantro",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the rolls",
        "ingredients": [
          "z (150g) tofu",
          "heaped tbsp red thai curry paste",
          "orange juice",
          "about 2 tbsp olive oil",
          "sea salt",
          "freshly ground black pepper",
          "green tea soba noodles (or regular soba noodles)",
          "cucumber",
          "carrot",
          "bunch of cilantro",
          "spring roll wrappers, each 8½in (22cm) in diameter"
        ]
      },
      {
        "section": "For the dip",
        "ingredients": [
          "level tbsp crunchy peanut butter",
          "soy sauce",
          "sesame oil",
          "agave syrup",
          "sesame seeds",
          "cilantro leaves"
        ]
      }
    ],
    "instructions": [
      "1. Prepare the tofu: Pat the tofu dry with paper towels and cut into sticks. Combine the red Thai curry paste and orange juice in a bowl. Pour this mixture over the tofu, cover, and refrigerate for 12 hours.  After marinating, drain the tofu thoroughly. Heat the olive oil in a pan and cook the tofu over high heat until browned on all sides. Drain on paper towels and season generously with salt and pepper. Set aside to cool.",
      "2. Cook the noodles and prepare vegetables: Cook the soba noodles according to package directions (or boil for 6 minutes in salted water), then drain and rinse under cold water. Drain again. Peel the cucumber and carrot, then cut into thin sticks.  Separate the cilantro leaves from the stems.",
      "3. Assemble the rolls: Submerge one spring roll wrapper in warm water for 1-2 minutes until softened. Carefully lay it flat on a clean surface.  Arrange one-fifth of the prepared vegetables in the center of the wrapper, followed by one-fifth of the noodles, one-fifth of the tofu sticks, and a few cilantro leaves. Fold the left and right sides of the wrapper over the filling, then fold the bottom edge up and tightly roll the wrapper from the bottom to the top. Repeat this process with the remaining wrappers and filling ingredients.",
      "4. Make the dipping sauce: In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, and agave syrup until smooth. Toast the sesame seeds in a dry pan until fragrant. Lightly crush the toasted sesame seeds using a mortar and pestle and stir most of them into the prepared dipping sauce. Garnish the dip with the remaining sesame seeds and fresh cilantro leaves. Serve the summer rolls with the dipping sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Feel free to use different vegetables according to your preference.  Mint is a particularly refreshing alternative to cilantro, especially during the summer months."
  }
]