Here you go with few recipes, will upgrade soon for more.
Hope you like it and it helps your baby.
Happy cooking.

Recipe- Salted Ragi/ Mallet Halwa
Take 1 tbsp ghee in a pan, when hot add 1 tbsp ragi powder and fry. Add 5-6 oz water and a pinch of salt. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding it to your baby.

Recipe- Mallet Kheer
Take 1 tbsp ghee in a pan, when hot add 1 tbsp ragi powder and fry. Add 5-6 oz milk and a tsp of sugar. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding your baby.

Recipe- Suji ki Kheer
Take 1 tbsp ghee in a pan, when hot add 1 tsp suji and fry. Add 7-8 oz milk and a tsp of sugar. Keep stirring on low flame. When it thickens to desire consistency switch off the flame. Bring to room temperature before feeding your baby.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder).

Recipe- Khichdi
Wash 2 tsp moong daal and 1 tbsp rice properly. Keep a small pressure cooker on high flame, add daal, rice and a pinch of salt with sufficient water. Pressure cook and then blend either with a hand mixer or in grinding jar when done. Bring to room temperature before feeding your baby.
To change the taste add different type of vegetables (around 1-2 inch size) every time or some times use a combination of 2-3 vegetables.

Recipe- Daal Vegetable Soup
Wash 1 tbsp moong daal (or mixed daal) properly. Keep a small pressure cooker on high flame, add daal, around half cup of vegetables of your choice (Tomato, Carrot, Lauki (bottle guard), Potato, Tauri (snake gourd), Kusa, Beetroot etc) and 1/4th apple and a pinch of salt with sufficient water and a tsp ghee. Pressure cook and blend either with a hand mixer or in grinding jar when done. Strain and temper with Ghee, Hing and Jeera. Bring to room temperature before feeding your baby.
To change the taste use different type of vegetables every time or some times use a combination of 2-3 vegetables.

Recipe- Boiled Vegetables or fruits
Boil or steam whole washed peeled vegetables (Carrot, Lauki, Potato, Sweet Potato, Kusa, Avocado, Beetroot etc) or fruits (Apple, Pear, Banana, Papaya etc)  of your choice with a pinch of salt. when done cut into small pcs or mash (depending upon how your baby prefers it) and feed at room temperature.

Recipe- Boiled Rice
Mash or grind to a paste boiled rice either with pinch of salt and water or with sugar and milk.
Feed at room temperature.

Recipe- Suji Halwa
Heat 1 tsp gee in a pan add 1 tbsp suji and fry until brown in color. add 2 tsp sugar and 2-3 oz of water. Bring it to boil and cover. When done feed your baby at room temperature.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder) with suji just before adding water.

Recipe- Whole Wheat Aata Halwa
Heat 1 tsp gee in a pan add 1 tbsp whole wheat aata and fry until brown in color. add 2 tsp sugar and 2-3 oz of water. Bring it to boil and cover. When done feed baby at room temperature.
You can add 1-2 tsp of almond powder (or mixed dry fruit powder) with suji just before adding water.

Recipe- Mashed Chapati
Mash chapati using a grinding jar. Mix with any vegetable curry or daal (not spicy) you made at home for yourself. Feed at room temperature.

Recipe- Potato Fries
Cut washed and peeled potato along its length. Dip in water with a pinch of salt and microwave for 2 minutes on high. Strain and shallow fry in ghee. Bring to room temperature before feeding your baby.

Recipe- Sweet Potato Fries
Cut washed and peeledsweet potato along its length. Dip in water with a pinch of salt and microwave for 4 minutes on high. Strain and shallow fry in ghee. Bring to room temperature before feeding your baby. 

“Be Vegetarian be Happy”
“Live and Let Live”

Ingredients 
Suji/ Semolina 2 cups
Curd 2 tbsp
Salt 1 tsp or according to taste
Eno Salt 2 tsp
Mustard Seeds 1 tsp
Oil to temper

Method
Take suji in a deep bowl add curd and salt, mix well.
Add sufficient water to make a medium thick batter.
Cover and keep aside for 1-2 hours.
Take 1-2 tsp oil in a small pan and heat on high flame.
When oil is hot enough add 1 tsp Mustard seeds and let it cracker.
Add this tempering to the batter and mix well.
Now pour sufficient water in idli stand pan and heat it. 
grease the idli mould. 
When water comes to boil mix 2 tsp Eno salt to the suji/ rava/ semolina batter.
Fill the greased idli mould with this batter and place the mould in the boiling water inside the pan.
Note the time and reduced the flame to low after 2-3 minutes. 
After 20 minutes check if idlies are cooked. For this, use a knife and insert it in the idlis.
If knife does not have batter traces, it means idles are ready. 
Remove the idli mould and keep aside for 5 minutes before taking out idlies from it.
Serve with Chutney

Tips
Do not beat too much after adding Eno salt.
Fill the moulds as soon as you mix Eno salt to the idli batter.
If you do not have idli stand you can place idli mould in a pressure cooker but without whistle.
Always keep checking if steam is coming out of the pan (to ensure availability of steam inside the pan).
Make Idli fry out of it. (If you have big Idli mould cut each idli in four.)

“Be Vegetarian be Happy”