I live in a country where street-food is hazardous, 99% restaurants are unhygienic and the rest of 1% restaurants are either extremely expensive(as compared to my level of income) for everyday-meal or unavailable in the neighborhood, and, packed foods(like cereal, cornflakes, etc.) are also unavailable. I am also not a food-enthusiast and very lazy to cook.  I have gas stove. I don't have oven.  Readily eatable vegetables are not available. For example, tomatoes, lettuces, broccoli and cucumbers are not available. Fruits are totally imported and consequently very expensive. Even if they were available, raw vegetables or fruits do not stay in the stomach for long and eating only raw fruits gives acidity.  Cheap available foods are rice,  broiler-meat, lentils, wheat-flour. Mutton and beef are expensive. Liquid milk is unavailable. Powdered milk is expensive. Fish is very messy to buy and cook. Eggs are not healthy to eat thrice a day. All types of spices are available but packed spices are little expensive. Vegetables are available but takes time to sanitize, but, I fear peeling.  Can anyone please tell me what kind of foods can I adapt for my everyday life that are cheap, need least effort to prepare, healthy, keep me working for a long time and do not need freezing to preserve?  Please suggest me some single-pot meals that are easy to cook. Unattended cooking must be the priority. 
No it will not poison you to drink a liquid that is directly cooled by dry ice.  At normal pressures there may be some gaseous CO2 dissolved in the liquid giving it a mild carbonation.  However, dry ice can be dangerous to bare skin, mouth, or GI tissue if someone swallows a medium to large pieces of dry ice.  Small pieces are not poisonous, but can produce an unpleasant popping or tingling sensation in the mouth (like extra tingly PopRocks).  In a process similar to making liquid nitrogen ice cream, dry ice can even be used to make ice cream if it is crushed very finely.  Dry ice will sink to the bottom of a drink "cauldron".  If more cooling is needed, do not add regular ice to the cauldron, instead add it to individual drink glasses.  Some simple rules to remember when working with dry ice:   Do not allow dry ice to come in contact with bare skin or other bodily tissue. Keep the dry ice in its packaging at all times. Dry ice has a temperature of -79°C and direct contact can cause freeze burns. If you must handle dry ice, use gloves or newspaper.  Always handle and store dry ice in well ventilated areas. Carbon dioxide gas is heavier than air. If it is allowed to accumulate in poorly ventilated areas such as boat holds, cellars, cars and vans, it can become a safety hazard, as it will displace oxygen and could lead to asphyxiation. Do not leave coolers in closed vehicles for extended periods and always make sure a window is open. Adequately ventilate areas before entering.  Do not place dry ice in airtight containers such as stoppered glass jars, bottles or other sealed containers as they could explode.  Do not store dry ice in refrigerators or freezers. Store in the best insulated cooler possible.  Do not pack dry ice in direct contact with glass bottles, jars, etc. as the glass could crack and shatter; use non-glass containers.  If the block is to be reduced in size by breaking or cutting, leave it in the packaging provided to avoid contact with skin and eyes.  Do not use dry ice in individual drinks. Use only in large punch bowls for effect. Under no circumstances should dry ice be placed in the mouth.   Dry Ice Safety  Dry Ice Safe Handling Practices  MSDS for Dry Ice 