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": "5cc8264f9505497fb7715fe4d764e792",
    "updated": "2025-04-25T13:48:19.553Z",
    "title": "Beef stroganoff with buttery noodles",
    "subtitle": "",
    "description": "I enjoyed my first stroganoff in Oslo, Norway, on a chilly December evening. It was made with reindeer, and I felt conflicted about eating it due to our cultural affection for Rudolph. However, it was so delicious that I couldn't resist having seconds. Since reindeer is not readily available in the U.S., and it would be a challenge to get kids to try it, I've opted for a more familiar meat. Good old top sirloin works perfectly and is delightful. This dish is especially satisfying on a cold winter's night. Whether you're in Ohio or Oslo, it warms your spirit and offers fantastic comfort. If possible, use Tinkyada pasta for this recipe; their fusilli is larger and mimics traditional egg noodles.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "gluten-free fusilli",
          "earth balance soy-free buttery spread",
          "top sirloin steak, cut into 2 by ½-inch pieces",
          "kosher salt and freshly ground pepper",
          "olive oil",
          "finely minced yellow onion",
          "sliced mushrooms",
          "superfine brown rice flour",
          "beef broth, warmed",
          "ground nutmeg",
          "plain vegan yogurt",
          "freshly squeezed lemon juice"
        ]
      }
    ],
    "instructions": [
      "1. Bring a large pot of water to a boil over high heat and cook the pasta according to the package instructions. Drain and toss with 2 tablespoons of the buttery spread.",
      "2. In the meantime, season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it starts to shimmer. Add the steak and cook for 4 to 5 minutes until browned on both sides. Transfer to a plate and cover loosely with aluminum foil.",
      "3. In the same pan, melt the remaining 1 tablespoon of the buttery spread over medium heat. Add the minced onion and sliced mushrooms. Cook for 4 minutes, stirring frequently, until the mushrooms begin to brown. Sprinkle with the brown rice flour and cook, stirring, for an additional minute. Gradually add the broth, stirring constantly. Season with a few grinds of pepper and a pinch of nutmeg. Simmer, stirring for 2 minutes until thickened. Return the beef to the pan, stir to coat it, then add the yogurt and lemon juice, heating through. Adjust seasoning with salt as needed and serve over the noodles."
    ],
    "notes_ingredients": "If possible, use Tinkyada pasta for this: their fusilli is larger and resembles traditional egg noodles.",
    "notes_instructions": ""
  }
]