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": "4461844ea0064f529eeafa954b7460ff",
    "updated": "2025-05-18T00:04:18.648Z",
    "title": "Asian-Style Vegetable Stock",
    "subtitle": null,
    "description": "This flavorful stock features multiple layers that add depth and body to your dishes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "dried shiitake mushrooms, preferably ones that contain the stems",
          "hot water, plus 2.4 l water for the stock",
          "small or daikon radish (about 450 g), peeled and top trimmed off",
          "large carrot",
          "leek (washed) or onion, root end trimmed",
          "ginger (3 thumb-sized pieces).",
          "plump garlic cloves",
          "scallions",
          "toasted sesame oil",
          "two (50.8 mm) squares kombu"
        ]
      }
    ],
    "instructions": [
      "Soak the dried mushrooms in 1½ cups of hot water in a bowl.",
      "Allow them to soften completely for 20 to 30 minutes.",
      "Remove the mushrooms and separate the stems from the caps.",
      "Set aside the caps for another use and keep the stems for this stock.",
      "Strain the mushroom soaking liquid through a coffee filter into a small bowl or measuring cup and reserve.",
      "While the mushrooms soak, prepare the vegetables: halve the daikon, carrot, and leek lengthwise, then cut them into 3- to 4-inch pieces.",
      "Slice the ginger diagonally into ½-inch slabs.",
      "Crush the garlic cloves and remove most of their skin.",
      "Cut the scallions into 2-inch segments.",
      "Heat a stockpot over medium heat and add the toasted sesame oil.",
      "Once the oil is hot, add the prepared vegetables and mushroom stems.",
      "Toss everything in the oil, cover the pot, and cook for 5 minutes until fragrant and the vegetables brighten.",
      "Add the 10 cups of water and raise the heat to high.",
      "When the water reaches a boil, reduce to a simmer uncovered and cook for 25 minutes.",
      "Stir in the reserved mushroom soaking liquid.",
      "Remove the pot from heat and add the kombu.",
      "Allow the stock to cool completely.",
      "Strain the stock through a cheesecloth-lined sieve, gathering the cheesecloth ends to squeeze out maximum liquid.",
      "Transfer the stock to containers and store in the refrigerator for up to 2 days or freeze for up to 2 months."
    ],
    "notes_ingredients": null,
    "notes_instructions": "A flame tamer is a heavy disk, typically made of cast iron, that sits on the burner and helps distribute heat evenly. It is especially useful for controlling heat when cooking dishes such as stovetop rice."
  }
]