Entirely forgot to post my substitutions list, so in all fairness ...
Mughlai Chicken: with everything else I have to buy this week, I am not springing for cardamom pods, so I will be using dried ... maybe. (I keep running into recipes that call for whole pods in my Indian menus, so I am seriously pondering it might be a good investment.)
Carrot and Apricot Rolls: I am not doing lemon ledges to serve, and I am using plain vegetable oil for frying.
Nut Pilau: Also contains cardamom pods; will use ground. (Maybe.)