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": "9a0bfcb1a75445369602728f192949fc",
    "updated": "2025-04-24T08:09:05.841Z",
    "title": "Black Pepper Tofu",
    "subtitle": null,
    "description": "This surprisingly flavorful tofu dish is quick and easy to prepare, yet presents beautifully, rivaling the offerings of a top-tier Chinese restaurant.  The heat from the chiles and black pepper provides a fiery kick, which can be adjusted by slightly reducing the amount used.  However, the dish's essence lies in its spiciness, so don't hold back too much.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu",
          "vegetable oil for frying",
          "cornstarch to dust the tofu",
          "butter",
          "shallots ((340.194 g) in total), thinly sliced",
          "fresh red chiles (fairly mild ones), thinly sliced",
          "garlic cloves, crushed",
          "chopped fresh ginger",
          "sweet soy sauce (kecap manis)",
          "light soy sauce",
          "dark soy sauce",
          "sugar",
          "coarsely crushed black peppercorns (use a mortar and pestle or spice grinder)",
          "thin green onions, cut into 1 (6.35 mm) segments"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the tofu.",
      "Heat a generous amount of vegetable oil (about 1/4 inch deep) in a large frying pan or wok.",
      "Cut the tofu into approximately 1-inch cubes.",
      "Lightly coat the tofu cubes in cornstarch, shaking off any excess. Fry the tofu in batches in the hot oil to prevent overcrowding and ensure even cooking.",
      "Fry the tofu, turning occasionally, until golden brown and crispy on all sides.",
      "Transfer the cooked tofu to a plate lined with paper towels to drain excess oil.",
      "Discard the used oil and any remaining residue from the pan. Add the butter to the pan and melt.",
      "Add the shallots, chiles, garlic, and ginger to the melted butter.",
      "Sauté the mixture over medium-low heat for approximately 15 minutes, stirring occasionally, until the ingredients become softened and translucent.",
      "Incorporate the sweet soy sauce, light soy sauce, dark soy sauce, and sugar. Stir well to combine.",
      "Add the crushed black peppercorns to the sauce.",
      "Gently add the fried tofu back to the pan and coat with the sauce, warming through for about a minute.",
      "Finally, stir in the green onions.",
      "Serve the dish hot, accompanied by steamed rice."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]