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": "d34b0db30ea448b58f07070a372077d4",
    "updated": "2025-04-23T11:05:54.679Z",
    "title": "Crawfish Étouffée",
    "subtitle": "Keto-Friendly Option",
    "description": "This Crawfish Étouffée offers a rich, flavorful experience by smothering the seafood in a thick sauce. For a low-carb twist, cauliflower rice replaces traditional white rice. Alternatively, enjoy the étouffée without rice or serve it over keto-friendly grits.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee or unsalted butter (or coconut oil if dairy-free)",
          "strips bacon, chopped",
          "chopped onions",
          "green or red bell pepper, chopped",
          "garlic, smashed to a paste",
          "diced tomatoes",
          "bay leaves",
          "chopped fresh thyme leaves",
          "paprika",
          "cayenne pepper",
          "fine sea salt",
          "ground black pepper",
          "chicken bone broth, homemade or store-bought",
          "peeled frozen crawfish tails, defrosted",
          "sour cream (or kite hill brand cream cheese style spread if dairy-free) (helps thicken the sauce)",
          "hot sauce, or more to taste",
          "chopped fresh parsley leaves, for garnish",
          "sliced green onions, for garnish",
          "batch cauliflower rice, for serving",
          "lemon wedges, for serving (optional)"
        ]
      }
    ],
    "instructions": [
      "1. In a Dutch oven, melt the ghee over medium-high heat. Once hot, add the chopped bacon and sauté until crispy.",
      "2. Add the chopped onions and bell pepper to the Dutch oven and sauté for 4 minutes, or until softened.  Incorporate the garlic and continue sautéing for another minute.",
      "3. Stir in the diced tomatoes, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Cook this mixture for 2 minutes.",
      "4. Pour in the chicken bone broth and bring to a boil. Reduce the liquid for approximately 10 minutes.  Then, add the defrosted crawfish tails and cook for an additional 10 minutes, ensuring the crawfish are thoroughly cooked.",
      "5.  Stir in the sour cream (or dairy-free alternative) and hot sauce. Heat through.",
      "6. Transfer the prepared étouffée to a serving dish. Garnish with fresh parsley and sliced green onions.  Serve over cauliflower rice, and if desired, with lemon wedges.",
      "7. For the best flavor, enjoy this dish immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.",
      "8. To reheat, warm in a skillet over medium heat for about 3 minutes, or until heated through."
    ],
    "notes_ingredients": "Crawfish can often be special-ordered from your local market if not readily available.  Consider omitting the rice altogether or serving the étouffée over keto-friendly grits.",
    "notes_instructions": ""
  }
]