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": "3523715e7b1b462aba79a7f2d303d371",
    "updated": "2025-04-24T12:15:07.273Z",
    "title": "Homemade Pasta",
    "subtitle": "Pasta Fatta in Casa",
    "description": "A beloved dish throughout Italy, especially in Emilia-Romagna, fresh pasta is a culinary delight that can now grace your table.  From stuffed pasta like ravioli to long strands such as fettuccine and spaghetti, or as the base for lasagna, making fresh pasta at home is a rewarding and surprisingly simple experience. It's even a fun activity for the whole family.  Compared to dried pasta, fresh pasta cooks much faster, so keep a close eye on the cooking time.  No specialized equipment is necessary; the dough can be prepared by hand or with a machine.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "semolina flour",
          "all-purpose flour",
          "eggs, slightly beaten",
          "olive oil",
          "water",
          "salt"
        ]
      }
    ],
    "instructions": [
      "**Hand-Kneaded Method**",
      "1. On a clean work surface, combine the flours and create a well in the center. Add the remaining ingredients to the well. Knead vigorously for at least 10 minutes, or until the dough springs back when gently poked. If it doesn't spring back, continue kneading for a few more minutes. If the dough feels sticky, incorporate 1 to 2 tablespoons of additional semolina flour. If it's too stiff, add water a teaspoon at a time. Let the kneaded dough rest for 30 minutes.",
      "2. Divide the dough into four equal portions. Using a rolling pin, roll out each portion to your preferred thickness, aiming for about ½-inch. Lightly dust the surface with semolina flour if the dough sticks.",
      "3. The fresh pasta sheets can be cut into fettuccine, wide lasagna noodles, or used with a ravioli press to create filled pasta.",
      "**Machine Method**",
      "1. Place all ingredients into the bowl of a stand mixer. Using the dough hook attachment, mix for several minutes.",
      "2. Check the dough's consistency as described in step 1 of the hand-kneaded method.  Allow the dough to rest for 30 minutes.",
      "3. With a pasta machine, roll out the dough to your desired thickness. Begin with the widest setting and gradually reduce the width using the dial until each sheet is approximately 1-inch thick.",
      "4. Use the cutting attachments of the pasta machine to transform the sheets into fettuccine, linguini, or spaghetti."
    ],
    "notes_ingredients": "If you don't have semolina flour, you can use only all-purpose flour. The texture will be slightly less grainy, but the flavor will still be excellent.",
    "notes_instructions": "Store fresh pasta in a tightly sealed bag or airtight container in the refrigerator for up to 2 days, or freeze for 2 to 3 weeks.  Toss the pasta strands with a couple of tablespoons of flour before storing to prevent sticking."
  }
]