Start boiling milk at low flame. Once it comes to a boil , add lemon juice and switch off the flame. The soft cheese will separate from milky whey. If it’s not happening, you may add little more lemon juice.
Strain the cheese and wash once with cold water. Use a muslin cloth and collect the soft Cheese or Chenna.Hang it for 15 minutes , so that the extra water will drip out.
In a plate , start kneading the Chenna with fingers. Do it for 3-5 minutes until you get a smooth texture. Check the Video.
Form Small tikkis and start frying in oil. Fry both sides to light brown colour. Keep it aside.
In the same Pan , add bay leaf , green Cardamom & cinnamon.
Add grated ginger and sauté for 30 seconds.
Add Tomato puree. Fry for 2 minutes at low to flame medium.
Make a smooth paste of Coriander seed, black pepper , cumin seed and cashew.Add this paste to the kadai and cook for another 2 minutes.
Add slit Green chillies if you need more spicy. Add water and salt .
Cook for 3-4 minutes. Add fried tikkis and cook for a minute. Serve