Boil milk and add lemon juice dilute in 1tbsp water. And add slowly. Turn off flame and stir till milk curdles.
Now turn on flame add finely chopped carrot mint green chilli garlic paste and boiled peas salt and stir. Cook on slow flame. Now add roasted cumin powder and pepper crushed. Stir and turn off flame.
Transfer in a muslin cloth and strain squeeze to remove extra water. And make a rectangle shape.Leave for 2-3 hours to set chhena in shape with muslin cloth.
For Red Chutney:- wash peel and chopped carrot tomato. Add red chilli powder salt and oil lemon juice. And 2tbsp. Chenna water. And churn. Make smooth chutney.
For Curd :- Take curd in a bowl addsugar powder and salt mix well.
For Green chutney:- wash coriander and take in a mixie jar add ginger chilli garlic paste salt oil lemon juice and churn add 2tbsp. Chenna water and churn again. Green chutney is ready.
For Masala Chaash:-Take 1tbsp.carrot chutney add 1/4cup chhena water and churn. Arrange in a glass. Add 2tbsp chenna water in a curd stir well and pour in a glass with spoon. Add 1/4th cup Chenna water in a green chutney and set in a glass. Masala chaash is ready.
Now Take chhena from muslin cloth and cut in to rectangle piece. Arrange in a serving plate. And serve with tri colour chutney. And pepper And masala chaash. Yummy Tasty and healthy. Vegetables Chenna platter is ready to serve.
