Use as a rub for poultry or meat before roasting, broiling, or grilling, or sprinkle on before serving. Combine with cooked lentils to make a simple dahl. Blend with a little water to make a thick paste. Serve to the side of meat, fish, or poultry, for dipping. Blend with softened butter and serve over cooked green beans, parsnips, potatoes, carrots or squash. Add to sour cream or yogurt for a dip or baked potato topping. Use to season onion-based meat and poultry sauces. Add to pilaf and other grain dishes. Whip up a simple, cooling Indian raita by combining sliced cucumber with plain yogurt seasoned with Garam Masala. Serve with spicy dishes. (You can substitute other vegetables, or even fruits like mangos or bananas, for the cucumbers.)