1. Put curds in a colander or sieve, keep aside for 45 minutes.
2. Chop pineapple slices very finely.
3. Press out all syrup, between palms of hands.
4. Transfer paneer to a large bowl.
5. Beat till smooth, add all ingredients, except pineapple, paneer, bread, butter.
6. Chill mixture till required.
7. Roll each bread slice lightly with a rolling pin, to press a bit.
8. Butter each slice on one side.
9. Place on a worksurface, apply a thin layer of mixture.
10. Roll slice tightly to form a cylinder.
11. Wrap in butter paper, chill till nicely cold, transfer to fridge area.
12. Refrigerate till required.
13. Before serving, remove butter paper carefully, place cylinder on lightly dusted surface.
14. Make one inch thick slices, with a very sharp knife, putting minimal pressure.
15. Arrange pinwheels on plate, garnish with a sprig of mint or slice of pineapple.
16. Serve chilled with either green chutney or ketchup.

Variation: The same mixture can be deliciously served as a chilled spread over crisp, hot, buttered toasts, too.

Making time: 20 minutes (excluding curd draining time, or chilling time)
Makes: 20-22 pinwheels.
Shelflife: 1 day, refrigerated