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": "31bdf0d44f7842df95828894ef44220c",
    "updated": "2025-04-24T07:25:07.254Z",
    "title": "Chard Patties with Sorrel Sauce",
    "subtitle": null,
    "description": "These delightful patties showcase kashkaval, a flavorful, slightly nutty cheese from the Balkans, similar to Italian caciocavallo.  The vibrant sorrel sauce enhances their flavor profile significantly. The sauce also complements roasted vegetables, lentils, red meat, or fish beautifully.",
    "ingredients": [
      {
        "section": "Sauce",
        "ingredients": [
          "sorrel leaves, washed",
          "greek yogurt",
          "garlic clove, crushed",
          "olive oil",
          "dijon mustard",
          "salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "swiss chard",
          "pine nuts",
          "olive oil",
          "kashkaval cheese, coarsely grated",
          "egg",
          "dried white breadcrumbs",
          "salt",
          "black pepper",
          "half-and-half vegetable oil and olive oil for frying"
        ]
      }
    ],
    "instructions": [
      "Prepare the sorrel sauce by combining all sauce ingredients in a food processor or blender. Blend until a smooth, bright green sauce is achieved.",
      "Season the sauce with salt to taste.",
      "Refrigerate the sauce until ready to serve.",
      "Remove the thick white stems from the Swiss chard leaves.",
      "Bring a large pot of water to a boil.",
      "Add the chard stems to the boiling water and simmer for 4 minutes.",
      "Add the chard leaves, stir, and continue simmering for another 3 minutes.",
      "Drain the cooked chard and let it cool slightly.",
      "Once the chard is cool enough to handle, squeeze out as much excess water as possible. This requires a firm hand and a bit of effort.",
      "Roughly chop the cooled chard leaves and stems and place them in a mixing bowl.",
      "In a small pan, toast the pine nuts in one tablespoon of olive oil for about 1 minute, or until lightly browned. Be careful not to burn them as they brown quickly.",
      "Add the toasted pine nuts and oil to the chopped chard. Then, incorporate the grated kashkaval cheese, egg, breadcrumbs, salt, and pepper.",
      "If the mixture seems too wet or sticky, add more breadcrumbs until it reaches a workable consistency.",
      "Pour enough frying oil (half vegetable oil and half olive oil) into a frying pan to reach a depth of 1/4 inch.",
      "Form the chard mixture into eight patties, approximately 2 inches in diameter and 5/8 inch thick.",
      "Fry the patties for about 3 minutes per side, until golden brown and cooked through.",
      "Place the cooked patties on paper towels to drain excess oil.",
      "Serve the chard patties warm or at room temperature with the sorrel sauce on the side."
    ],
    "notes_ingredients": "Kashkaval cheese can often be found in Middle Eastern or Mediterranean grocery stores. Opt for a flavorful, less processed variety if possible. If kashkaval is unavailable, substitute with a mature pecorino.",
    "notes_instructions": null
  }
]