Cucumber and Red Bell Pepper Raita

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what a perfect accompaniment to the chicken masala - no changes needed. and those that thought it had no flavor - you don't want something overpowering for the chicken masala.

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I don't know where Aunt Sandy gets her hothouse cucumbers, but dicing a whole one with half a bell pepper in only 6oz of yogurt is ridiculous. This dip was all cucumber, and I refrained from using 1/3 of it. It was pretty flavorless, but very healthy considering I used nonfat yogurt. I could be good used as a dressing for pita or various sandwiches. It was not much a raita though.

For a better review of this and all things semi-edible, visit my blog: http://semi-edible.blogspot.com/

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A perfect lite and simple summer recipe...

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im sorry, im not trying to be rude, but it had NO flavor! i regreted making this. but then i decided, i already wasted ingrediants. might as well waste some more. so i tried it again. but instead i used more salt, flat-leaf parsley, cilantro, still used the mint, and lowed myself on the yogurt. i used some indian spices. like hari chattnee, garam masala, theeki mirchee, and red pepper flakes. and more. i also drizzled a little extra virgin olive oil ontop for a more ethnic spice. indian food is not all about spicy, but its better than this recipe. i am a indian, so i was dissapointed by this recipe to be in the catagory of 'indian food.' this was not even close. but after i used MY own spices, it tasted better.

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I love Raita, good job Sandra

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It has a good flavor with the mint.

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I don't know what you are supposed to do with this, but eating it will not be high on my list. Sorry.

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This reminds me a bit of Greek tatziki (spelling? sauce served with gyros. Our local Indian restaurant goes with straight cukes, but I added some wonderful summer tomato instead of the red bell pepper, a nice variation. Like the other reviewers have noted, this is NOT a stand alone dish, but a garnish like sourcream is to Mexican food. A bit bland??? Add a tad more salt and I even put a dash or too of garlic powder since that never hurts as long as it's added to a "wet" recipe, it blends nicely. Dont' forget the mint - it's so different from the same ol' parsley, but if anyone is shy to use it, add either cilantro or flat-leaf parsley.

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Had no flavor to it at all.

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A complete waste of time.