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": "dfd45d896ea0420ebdd37d4f0912c20a",
    "updated": "2025-05-18T02:43:41.831Z",
    "title": "Summer Ramen",
    "subtitle": "Corn Broth, Tomatoes, Basil",
    "description": "This broth highlights the fresh, summery sweetness of corn from the corncobs, which complements the umami of kombu and the gentle heat of fresh ginger. The bright flavors are enhanced with raw corn kernels, ripe cherry tomatoes, and a handful of fragrant basil added just before serving. Soft-boiled eggs with molten yolks are recommended, as their creamy texture enriches the broth when stirred in.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "corn, husked",
          "white or yellow onion, coarsely chopped",
          "plump garlic cloves, smashed",
          "fresh ginger (1 thumb-sized piece), peeled and sliced into thin rounds",
          "water",
          "four (50.8 mm) squares kombu",
          "fine sea salt",
          "dried or fresh ramen noodles",
          "halved cherry tomatoes",
          "boiled eggs, molten yolks (optional).",
          "fresh basil leaves, coarsely chopped",
          "scallions, green and white parts, thinly sliced on the bias",
          "rayu or chili oil, for serving",
          "togarashi blend (store-bought), for serving"
        ]
      }
    ],
    "instructions": [
      "Remove the kernels from the corn: Place each ear vertically or sideways on a large cutting board. Using a sharp chef's knife, cut downward or across to slice off strips of kernels, rotating the cob as needed until all the kernels are removed. Set the kernels aside.",
      "In a saucepan, combine the corn cobs, onion, garlic, ginger, and water. Bring to a boil, then reduce heat to low and partially cover. Simmer for 25 minutes. Add the kombu, then remove the pot from heat. Cover and let it steep for 20 minutes. Strain the broth through a fine sieve, discarding the solids. Rinse out the saucepan and return the strained broth to it. Stir in the salt and adjust seasoning to taste. Keep covered on low heat until ready to serve.",
      "In another pot, bring salted water to a boil. Add noodles (using a strainer basket or pasta insert if available) and cook until tender—4 to 7 minutes for dried noodles or 60 to 90 seconds for fresh noodles. Drain and rinse the noodles thoroughly under cold running water to remove excess starch, then briefly dip them back into the hot water to warm through. Divide the noodles evenly among four bowls.",
      "Top each bowl of noodles with the halved cherry tomatoes, reserved corn kernels, and eggs if using. Ladle the hot broth over the toppings, then sprinkle with basil and scallions. Serve immediately with Rayu or Chili Oil and Togarashi Blend on the side."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]