Spices
Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.
Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.
Please refer some **recipes here** and **healthy recipes**
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