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": "a954cd0d627e44c395b85676aadeeba4",
    "updated": "2025-05-18T06:56:23.966Z",
    "title": "Indian-Spiced Chicken Zoodle Bowl",
    "subtitle": "Indian-Spiced Chicken Zoodle Bowl",
    "description": "This quick and flavorful weeknight bowl combines versatile zucchini noodles with aromatic Indian spices, transforming ordinary zoodles into a vibrant dish. Using garam masala, a blend of spices including cumin, coriander, cinnamon, and black pepper, delivers rich flavor without the need for many separate spices. Garlic and ginger enhance the chicken’s taste before cooking. Cooling cilantro-mint yogurt sauce adds brightness, while diced mango mixed with fresh cilantro provides a touch of sweetness. Cooking the zoodles in two batches prevents them from becoming mushy, preserving their delicate texture.",
    "ingredients": [
      {
        "section": "For the mango mixture",
        "ingredients": [
          "mango, peeled and cut into ¼-inch pieces",
          "chopped fresh cilantro",
          "lemon juice"
        ]
      },
      {
        "section": "For the chicken",
        "ingredients": [
          "garlic cloves, minced",
          "grated fresh ginger",
          "vegetable oil",
          "garam masala",
          "table salt",
          "pepper",
          "boneless, skinless chicken breasts, trimmed and cut into - inch pieces"
        ]
      },
      {
        "section": "For the zoodles",
        "ingredients": [
          "vegetable oil",
          "garam masala",
          "table salt",
          "pepper",
          "zucchini noodles, cut into (152.4 mm) lengths"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "herb-yogurt sauce"
        ]
      }
    ],
    "instructions": [
      "1. In a bowl, combine mango, cilantro, and lemon juice; season with salt and pepper to taste and set aside until serving.",
      "2. In a medium bowl, whisk together garlic, ginger, 1 teaspoon vegetable oil, garam masala, ⅛ teaspoon salt, and ½ teaspoon pepper. Add chicken and toss to coat evenly.",
      "3. Heat 1 teaspoon vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering.",
      "4. Add the chicken and cook, turning occasionally, until browned on all sides, about 4 to 6 minutes.",
      "5. Transfer chicken to a clean bowl, cover to keep warm, and set aside.",
      "6. Heat the remaining 1 teaspoon vegetable oil in the same skillet over medium-high heat until shimmering.",
      "7. Add ½ teaspoon garam masala, a pinch of salt, a pinch of pepper, and half of the zucchini noodles. Cook, tossing frequently, until the noodles are crisp-tender, about 1 minute.",
      "8. Transfer the cooked noodles to an individual serving bowl. Repeat this process with the remaining oil, garam masala, salt, pepper, and zucchini noodles.",
      "9. Top the zoodles with the cooked chicken, mango mixture, and herb-yogurt sauce.",
      "10. Serve immediately."
    ],
    "notes_ingredients": "You will need 1 pound of zucchini to yield 12 ounces of noodles; making your own with a spiralizer is recommended, but store-bought zucchini noodles can be used if necessary.",
    "notes_instructions": "Cook the zucchini to your preferred tenderness, taking care not to overcook.\n\nCUSTOMIZE IT\nFor extra crunch, top with chopped toasted cashews.\nAdd a kick by mixing in a minced Fresno or Thai chile to the diced mango.\nPineapple can be used instead of mango; use about 1 cup.\nFor a simpler sauce, substitute plain yogurt for the Herb-Yogurt Sauce."
  }
]