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": "aa36827132fa44fbb941d67855c2c698",
    "updated": "2025-04-22T23:41:56.590Z",
    "title": "My Famous Lasagne",
    "subtitle": "",
    "description": null,
    "ingredients": [
      {
        "section": "For the béchamel sauce",
        "ingredients": [
          "soy or oat milk",
          "onion",
          "bay leaf",
          "nutmeg",
          "sea salt",
          "white pepper",
          "vegan margarine",
          "plain (all-purpose) flour or gluten-free flour",
          "grated vegan cheese and/or 2 tbsp nutritional yeast (optional)"
        ]
      },
      {
        "section": "For the ragu",
        "ingredients": [
          "olive oil",
          "red onion, finely sliced",
          "garlic cloves, minced",
          "celery sticks, finely sliced",
          "tomato purée",
          "courgette (zucchini), diced",
          "aubergine (eggplant), diced",
          "mixed herbs",
          "vegan mince",
          "balsamic vinegar",
          "x 400 g (396.893 g) cans chopped tomatoes",
          "sea salt"
        ]
      },
      {
        "section": "For assembling the lasagne",
        "ingredients": [
          "lasagne sheets",
          "fresh basil, to serve"
        ]
      }
    ],
    "instructions": [
      "Begin by infusing the milk for the béchamel. In a medium saucepan, combine the soy or oat milk, onion, bay leaf, nutmeg, salt, and pepper. Gently heat over low, stirring occasionally, for 15 minutes to allow the flavors to meld.",
      "To prepare the ragu, heat the olive oil in a large saucepan over medium heat. Add the red onion, garlic, celery, tomato purée, and a pinch of salt. Sauté for 3-4 minutes until softened.",
      "Incorporate the courgette (zucchini), aubergine (eggplant), and mixed herbs. Reduce the heat to low, cover, and cook for another 3-4 minutes. Add the vegan mince and stir thoroughly, cooking for a further 2-3 minutes.",
      "Pour in the balsamic vinegar and chopped tomatoes to deglaze the pan. Cover and simmer over low heat for 10-15 minutes.",
      "For the béchamel, melt the vegan margarine in a large saucepan over low heat. Once melted, whisk in the flour and cook for a couple of minutes, stirring constantly.",
      "Slowly whisk in the infused milk, a little at a time, until smooth and creamy. For a cheesy flavor, incorporate the vegan cheese and/or nutritional yeast.",
      "Preheat the oven to 180°C (350°F).",
      "Layer the lasagne ingredients in an ovenproof baking dish. Start with a layer of ragu, followed by béchamel, then lasagne sheets. Repeat these layers until the dish is full, finishing with a top layer of béchamel.",
      "Bake for 45 minutes. Garnish with fresh basil leaves before serving."
    ],
    "notes_ingredients": "Chopped mushrooms or lentils can be substituted for the vegan mince using the same weight.",
    "notes_instructions": null
  }
]