6 large slices bread
2 slices canned pineapple, syrup drained
1/2 cup fresh curd
1 tablespoon fresh paneer, grated
1/4 teaspoon dried mint powdered
1/4 teaspoon cumin seeds, crushed coarsely
1/4 teaspoon carom seeds, crushed
1 small green chilli, chopped very finely
1/2 teaspoon powdered sugar
salt to taste
Butter to apply on bread

1. Put curds in a colander or sieve, keep aside for 45 minutes.

2. Chop pineapple slices very finely. Press out all syrup between palms of hands.

3. Transfer paneer to a large bowl.

4. Beat curd till smooth, add all ingredients, except pineapple, paneer, bread and butter. Chill mixture till required.

5. Roll each bread slice lightly with a rolling pin to press a bit. Butter each slice on one side.

6. Apply a thin layer of mixture.

7. Roll slice tightly to form a cylinder.

8. Wrap in butter paper, chill till nicely cold, transfer to fridge area. Refrigerate till required.

9. Before serving, remove butter paper carefully.

10. Make one inch thick slices, with a very sharp knife, putting minimal pressure.

11. Arrange pinwheels on plate, garnish with mint leaves or a slice of pineapple.
Serve chill with either green chutney or ketchup.