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": "82efe0708c464e32996b757deebaebfd",
    "updated": "2025-04-25T13:53:38.849Z",
    "title": "Bacon fettuccine alfredo",
    "subtitle": "",
    "description": "Thanks to the introduction of Daiya vegan cheeses and some creative allergy-friendly techniques, you can enjoy this classic creamy Italian dish. The \"cream\" sauce is made using brown rice flour, rice milk, and a hint of chicken broth, while bacon replaces the traditional butter. I'm also fond of serving this with Ancient Harvest corn/quinoa linguine for a delightful golden appearance. For an extra touch of luxury, try adding truffles or truffle salt when serving.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "gluten-free fettuccine  or linguine ",
          "thick-cut bacon, cut crosswise into ½-inch pieces",
          "garlic, finely minced  or pressed ",
          "superfine brown rice flour",
          "rice milk, warmed, plus up to ½ cup more",
          "shredded daiya vegan mozzarella",
          "salt",
          "ground nutmeg",
          "low-sodium chicken broth, warmed",
          "freshly ground pepper"
        ]
      }
    ],
    "instructions": [
      "1. Bring a large pot of water to a boil over high heat. Cook the pasta according to the package directions. Drain and set aside.",
      "2. Meanwhile, cook the bacon in a large nonstick skillet (cast-iron works well) over medium-high heat, stirring occasionally, until crispy, about 4 minutes. Remove the pan from heat, reduce the temperature to low, and use a slotted spoon to transfer the bacon to paper towels to drain. Set aside.",
      "3. Pour off half the bacon fat and return the skillet to low heat. Add the garlic and cook, stirring, for 20 seconds or until it begins to turn golden. Sprinkle in the brown rice flour and cook, stirring, for 1 minute or until golden and fragrant. Add 1 cup of the warm rice milk, increase the heat to medium-low, and let it simmer, stirring, for about 2 minutes, or until it starts to thicken slightly. Add the vegan mozzarella, salt, and nutmeg. Cook, stirring frequently, until the cheese melts, about 3 minutes. Stir in the warm chicken broth and a few grinds of pepper. Cook for an additional minute, until the sauce is thick and creamy, adding more warm rice milk if it becomes too thick.",
      "4. Add the drained pasta to the skillet and toss well, incorporating half of the bacon and a few more grinds of pepper. Serve warm, garnished with the remaining bacon."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]